Veggie pea and asparagus risotto topped with crushed parsnip crisps

Pea and Asparagus Risotto with Crushed Parsnip Crisps Recipe

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

Recipe Ingreds

Risotto

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

Recipe with pictures Steps

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

Step 2

  • place the parsnip shavings onto a baking tray
  • mix the parsnip shavings with the sunflower oil
  • place in the oven
  • cook for 10 mins

Step 3

  • boil the water and add to the stock cube
  • peel and chop the onion(s) finely
  • wash and chop the celery

Step 4

  • add the onions to the frying pan with a 1/4 of the butter and a spot of olive oil
  • add the celery to the frying pan and cook till soft
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan
  • cook for a minute or two

Step 5

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent
  • add the white wine, cook till wine has evaporated

Step 6

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

Step 7

  • 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 8

  • when the liquid is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
  • add the frozen peas to the risotto
  • cook for a minute or two

Step 9

  • 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 10

  • 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 11

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

Recipe 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
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More recipes you might like: Around the World, Quick & Easy, Vegetarian, Vegetable dinner ideas, Quick dinner ideas, Cheap dinner Ideas

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How to make pea and asparagus 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.

How and when to serve our veggie risotto

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.

What makes our vegetable risotto the best

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

What is risotto

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.

Top tips

  • when cooking the onions and celery cook slowly and don't let the vegetables colour
  • add the stock slowly and keep stirring 
  • when you add the butter and cheese leave for 5 minutes with the lid on to combine
  • If your adding vegetables to the risotto add at the same time as the butter and leave an extra 5 minutes to allow the flavours to infuse
  • Always serve with a crispy topping to allow complimentary crunch to the soft risotto

Other veggie asparagus and risotto recipes

Asparagus and goats cheese tart

Spinach and Mushroom Risotto with a Walnut Crumb



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