Veggie pea and asparagus risotto topped with crushed parsnip crisps

Pea Asparagus and Crushed Parsnip Crisps Risotto

35 Minutes
Serves: 2
A creamy risotto flavoured with white wine, parmesan and garlic, mixed with peas and asparagus and topped with crushed crispy parsnip chips

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What you need Ingredients

Risotto

  • 0.5 bunch asparagus
  • black pepper (to taste)
  • 1 stick celery
  • 1 cloves garlic
  • 1 onions
  • 50 grams parmesan or pecorino cheese
  • 160 grams parsnips
  • 60 grams frozen peas
  • 200 grams risotto rice
  • salt (to taste)
  • 1 stock cube veg
  • 1 tsp sunflower oil
  • 500 ml water
  • 100 ml white wine
  • 20 grams butter

How it's done Directions

Step 1

  • set the oven to 165C 365F or gas mark 3

Step 2

  • peel the parsnips
  • then using a potato peeler cut thin strips of parsnip to make the crisps

Step 3

  • mix the parsnip shavings with the sunflower oil

Step 4

  • place the parsnip shavings onto a baking tray
  • place in the oven
  • cook for 10 mins

Step 5

  • boil the water and add to the stock cube

Step 6

  • peel and chop the onion(s) finely

Step 7

  • wash and chop the celery

Step 8

  • add the onions to the frying pan with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two

Step 9

  • add the celery to the frying pan and cook till soft

Step 10

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 11

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent

Step 12

  • add the white wine, cook till wine has evaporated

Step 13

  • remove the parsnip crisps from the oven
  • place on kitchen paper

Step 14

  • 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 15

  • 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 16

  • add the frozen peas to the risotto
  • cook for a minute or two

Step 17

  • finely grate the parmesan
  • add the parmesan and the remaining butter to the rice
  • taste and season with salt and pepper if necessary
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 18

  • wash the asparagus
  • slice the asparagus and place in a small bowl cover in cling film and cook in microwave for 1 minute
  • add the asparagus to the risotto

Step 19

  • serve the risotto in individual bowls
  • sprinkle with crushed parsnip crisps

What you need Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 Garlic crusher
  • 1 grater
  • 1 jug
  • 1 kitchen paper
  • 1 large frying pan
  • 1 large knife
  • 1 potato peeler
  • 1 sieve
  • 1 small bowl

About our pea and asparagus risotto recipe

A creamy risotto made with celery, onions and short grain rice, combined with white wine, parmesan. asparagus and peas creating a creamy medley of rice and fresh vegetables. The dish is topped with thin parsnip slices baked in the oven and crushed on top of the risotto.

Other vegetable risottos

Spinach and Mushroom Risotto with a Walnut Crumb

Garlic, Thyme & Mascarpone Risotto

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