5 cups vegetable stock
200g baby peas
¼ cup olive oil
1 small white onion
2 rashers bacon, chopped
1 ¼ cups arborio rice
slat and ground peppermint1/2 cup white wine
¼ cup parmesan cheese
1 ½ tbs chopped parsley
- Cut asparagus diagonally into 2cm slices, leaving tips whole. Heat stock in a saucepan on medium-high, then add asparagus. Cook for 2-3 minutes, until tender, then lieft with a slotted spoon and set aside in a bowl. Add pease to stock, bring to a simmer, then lift and set aside with asparagus. Reduce heat to low.
- Heat oil in a deep heavy-based saucepan and saute onion and bacon for 5 minutes until soft. Add rice, stirring so it is glistening with oil. Season with salt pepper, then add wine and let it bubble.
- Add a ladleful of stock, stirring continuously. When stock has been absorbed, add another ladleful, stirring, and repeat until all stock is added and rice is tender. This should take about 20-25 minutes. If needed, add boiling water to complete cooking. The rice should be tender to the bite and the consistency should be like creamy porridge, or a thick soup.
- Remove from heat, then fold through peas to reheat gently. Then fold through asparagus stems, butter and parmesan. Serve risotto topped with asparagus and parsley and a grinding of black pepper.