Asparagus and pea risotto

This is spring on a plate - perfect for vegetarians or when you fancy a meat free supper. I love cooking risotto as you have to take time with it, this is not a dish to make when you are in a hurry. It will take you about 30 mins stirring, so pour yourself a lovely glass of cold crisp white wine and turn up some music, kick everyone out of the kitchen and enjoy the peace! 

Ingredients

350g shelled fresh peas
4 medium shallots
3 spring onions
1 small garlic clove
350g bunch asparagus
1.3l vegetable stock
1 tbsp olive oil
85g butter
350g Arborio
100ml dry white wine
100g parmesan, finely grated

Method

1. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
2. Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
3. Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won’t be as creamy.)
4. After 14 mins add the peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too – when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy – overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.