35 Minutes
Pea Asparagus Risotto with Crushed Parsnip Crisps

Pea Asparagus Risotto with Crushed Parsnip Crisps

A creamy risotto flavoured with peas and asparagus and topped with crushed parsnip crisps

How it's doneDirections

Step 1

  • Set the oven to 165C 365F or gas mark 3
  • Peel the parsnips then using a potato peeler.
  • Cut thin strips of parsnip to make the crisps.
  • Mmix the parsnip shavings with the sunflower oil place in slices onto a baking tray.
  • Place in the oven cook for 10 mins.

 

Step 2

Boil the water and add to the stock cube.

Step 3

Peel and chop the onion(s) finely, wash and chop the celery

Step 4

1 - 2 Minutes

Add the onions to a pan with a 1/4 of the butter and a spot of olive oil. Cook for a minute or two.

Step 5

  • Add the celery and cook till soft.
  • Peel and crush the garlic using the garlic crusher or chop finely.
  • Add the garlic to the pan.

Step 6

  • Wash the risotto rice then add the rice to the onions cook.
  • Cook until the rice starts to look transparent.

Step 7

Add the white wine, cook till wine has evaporated.

Step 8

Remove the parsnip crisps from the oven, place on kitchen paper

Step 9

  • Add enough stock to cover the rice.
  • Then add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice.
  • Continue adding ladle after ladle until all the stock is used up.

Step 10

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 11

Add the frozen peas to the risotto, cook for a minute or two

Step 12

5 Minutes

  • Finely grate the parmesan.
  • Add the parmesan and the remaining butter to the rice, Stir and then place a lid on the pan and leave for five minutes.

 

Step 13

Wash the asparagus slice the asparagus and place in a small bowl cover in cling film and cook in microwave for 1 minute cook for a minute or two

Step 14

Add the asparagus to the risotto, serve the risotto in individual bowls sprinkle with crushed parsnip crisps

What you needIngredients

Servings 2
Utensils
  • 1 Frying Pan
  • 1 Chopping Board
  • 1 Large Knife
  • garlic crusher
  • baking tray
  • potato peeler
Risotto
  • 1 parsnip
  • 1 tsp sunflower oil
  • 25 grams butter
  • 200 grams Risotto Rice
  • 1 onion
  • 60 grams peas(frozen)
  • 1/2 bunch asparagus
  • 1 garlic clove
  • 1 Vegetable Stock Cube
  • 1 celery stick
  • 100 ml White Wine
  • 500 ml Water
  • 50 grams Parmesan
  • Black Pepper - to taste
  • Salt - to taste

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