Pea & Asparagus Truffle Risotto
Ingredients:
- 250g Risotto Rice
- 200g Frozen Peas
- Handful Spinach
- 8-10 Asparagus Stalks
- 1 Small Onion
- 2 Garlic Cloves
- 1Lt Vegetable Stock
- Knob of Butter
- 50g Parmesan
- Small Glass of White Wine
Directions:
-Start by cooking your peas. Once cooked and drained, add to blender with your spinach and add a small cup of water and blend until smooth consistency.
-Next you need to boil your asparagus tips for 2 mins before removing to drain on a kitchen towel.
- Dice the small onion and cloves of garlic and add to pan with some heated olive oil and cook for one minute before adding your risotto rice and stirring all to combine. Add the small glass of white wine and mix once again.
- Whilst your risotto mix is cooking on a low heat, slowly add your vegetable stock water a little at a time, mixing as you go to formulate a creamy consistency and until the rice is fully cooked (you might not need to use all the stock). This should take somewhere between 25-35 minutes.
- Once your risotto is ready, add your green sauce and cook for a couple of minutes bringing all the flavours together. Add the asparagus tips, a knob of butter and grated parmesan cheese. Plate and drizzle with Truffle Guys Truffle Oil and enjoy this rich tasting earthy revelation.
The combination of truffle, peas, and asparagus in this risotto creates a medley of flavours that dance on your palate. It's a symphony of taste, where the earthiness of the truffle harmonises with the brightness of the peas and the earthy freshness of the asparagus. With every spoonful, you'll find yourself immersed in a sensory experience that transports you to a picturesque Italian countryside. The Truffle Pea & Asparagus Risotto is a culinary journey you won't want to miss, offering a luxurious and unforgettable dining experience. View Recipe Videos
- 250g Risotto Rice
- 200g Frozen Peas
- Handful Spinach
- 8-10 Asparagus Stalks
- 1 Small Onion
- 2 Garlic Cloves
- 1Lt Vegetable Stock
- Knob of Butter
- 50g Parmesan
- Small Glass of White Wine
Directions:
-Start by cooking your peas. Once cooked and drained, add to blender with your spinach and add a small cup of water and blend until smooth consistency.
-Next you need to boil your asparagus tips for 2 mins before removing to drain on a kitchen towel.
- Dice the small onion and cloves of garlic and add to pan with some heated olive oil and cook for one minute before adding your risotto rice and stirring all to combine. Add the small glass of white wine and mix once again.
- Whilst your risotto mix is cooking on a low heat, slowly add your vegetable stock water a little at a time, mixing as you go to formulate a creamy consistency and until the rice is fully cooked (you might not need to use all the stock). This should take somewhere between 25-35 minutes (you might not need to use all the stock).
- Once your risotto is ready, add your green sauce and cook for a couple of minutes bringing all the flavours together. Add the asparagus tips, a knob of butter and grated parmesan cheese. Plate and drizzle with Truffle Guys Truffle Oil and enjoy this rich tasting earthy revelation.
