Risotto
Lightly frying the celery, garlic, and onions, add the rice and stir till transparent, add the wine and add the stock bit by bit cook till the rice is soft. Peel the parsnips and make shavings using a potato peeler, cook in the oven till crisp set aside to cool. Mix the butter and parmesan into the risotto. Lightly cook the asparagus and defrost the peas add to the risotto. Serve topped with the crushed crispy parsnips crisps.
This delicious asparagus and pea risotto can be served all year round, it makes the perfect after work dinner and is ideal for a veggie Italian dinner party for friends and family. Feel free to change the crispy parsnips for different root vegetables crisps if your not a fan. You can also change the vegetables or if your a meat eater swap the parsnips for oven baked parma ham.
Asparagus and peas compliment each other perfectly and are delicious with cheesy rice risotto. The star of this recipe is the addition of the crisp parsnips which adds that extra crunch to the dish
Risotto originates from Italy, and is made with a short grain rice, the rice is cooked garlic onions and white wine, and finished with butter and grated parmesan. Different ingredients are added to the base, often meats or in this case vegetables.
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