80ml(1/3 cup) white wineoptional, replace with stock if you'd prefer
600ml(2 1/2 cups) hot vegetable stock use bouillon for gluten-free
12stalks of asparagustrimmed
75g(1 cup minus 1 tbsp) mangetout
30g(1/3 cup minus 1 tsp) parmesanuse Italian-style vegetarian hard cheese for a vegetarian version, grated
juice of ½ a lemon
good pinch of salt and black pepper
large handful of fresh baby leaves
To Serve:
8cherry/grape tomatoessliced in half
2radishessliced thinly
2heaped tbsp crème fraiche
2heaped tsp vegetarian pesto
5sprigs parsleyroughly torn
freshly ground black pepper
Instructions
Heat the oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute.
1 tbsp olive oil, 1 onion, 1 clove garlic
Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
150 g (3/4 cup) Arborio rice, 80 ml (1/3 cup) white wine, 600 ml (2 1/2 cups) hot vegetable stock
After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the asparagus and mangetout. Stir and continue to cook for 5-6 minutes, adding the rest of the stock a ladle at a time.
12 stalks of asparagus, 75 g (1 cup minus 1 tbsp) mangetout
Add in all but one tbsp of the parmesan, the lemon juice and salt & pepper. Give everything a good stir then turn off the heat. Stir through the mixed baby leaves, then divide the risotto between 2 or 3 plates. Top with tomatoes and radishes then spoon on the crème fraiche, followed by the pesto. Sprinkle on the remaining parmesan, along with the fresh parsley and some ground black pepper. Serve immediately.
30 g (1/3 cup minus 1 tsp) parmesan, juice of ½ a lemon, good pinch of salt and black pepper, large handful of fresh baby leaves, 8 cherry/grape tomatoes, 2 radishes, 2 heaped tbsp crème fraiche, 2 heaped tsp vegetarian pesto, 5 sprigs parsley, freshly ground black pepper
Notes
Nutritional information is per serving, using white wine & based on 2 servings.