Pea and Asparagus Risotto with Crushed Parsnip Crisps Recipe
A rich risotto infused with white wine, Parmesan, and garlic, featuring tender peas and asparagus, and finished with a topping of crunchy parsnip chips.
Ingredients
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
Instructions
- 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
- place the parsnip shavings onto a baking tray, mix the parsnip shavings with the sunflower oil, place in the oven, cook for 10 mins
- boil the water and add to the stock cube, peel and chop the onion(s) finely, wash and chop the celery
- 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
- 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
- remove the parsnip crisps from the oven, place on kitchen paper
- 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.
- when the water 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
- 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
- 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
- serve the risotto in individual bowls, sprinkle with crushed parsnip crisps
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