Pea and Asparagus Risotto with Lemon and Basil Recipe
A creamy, fresh risotto with peas, asparagus, lemon zest and basil, finished with Parmesan and butter. Ready in 35 minutes.
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Ingredients
- 2 Tbsp olive oil
- 1 white onion finely chopped
- 350 grams Arborio rice
- ½ cup dry white wine
- 4 cups hot chicken or vegetable stock
- 200 grams green asparagus spears cut off and stems sliced
- 1 cup peas fresh or frozen
- Grated zest of 2 Lemons 2T
- 2 Tbsp finely chopped basil
- 3-4 Tbsp butter optional
- ½ cup grated Parmesan cheese
- Salt and Pepper
Instructions
- Pre heat the Breville Multi Chef for 3 minutes on SEAR | SAUTE.
- Once hot, remove the lid and add the oil and heat for a further 2 minutes.
- Sauté the onion for about 4 – 5 minutes until softened.
- Add the risotto rice and stir to coat. Once it starts making crackling sounds, add the wine and stir until this is has absorbed.
- Add the cut stems of the asparagus, the hot stock and stir. Press the START / CANCEL button. Press the RISOTTO setting and put the lid on.
- While that is cooking, pan fry the asparagus tips and thaw the peas if they are frozen. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. When it switches to the Warm setting (after a total time of around 20 – 30 minutes), remove the lid, stir through the optional additional butter and Parmesan cheese. Serve immediately.
- *check at about 20 minutes if it is ready. If it is, press Cancel and add the butter and Parmesan.
Notes
Stovetop note to add: To cook on the stovetop, add hot stock ladle by ladle over medium-high heat, stirring regularly. You will need an extra 200 to 300ml of stock. Total cooking time is around 25 to 30 minutes.
Storage: Leftovers keep in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a pan or microwave with a splash of stock or water stirred through to loosen the rice.
Servings: 4