Asparagus, Broccoli and Pea Risotto
woody ends removed and chopped into bite sized lengths
tenderstem or purple sprouting broccoli
chopped into bite sized chunks
Soften the diced onions on a low heat in Fry Light until silken.
While the onions are cooking, make up your preferred brand of any good quality vegetable stock, grate the cheese and chop the asparagus and broccoli.
When the onions are well softened, but not browned, add a knob of butter and once it has melted stir in the rice.
Turn up the heat to medium and pour in about half a glass of wine. Stir vigorously for a minute or two.
Begin to add the stock. I generally add around a quarter at a time, stirring gently (intermittently is fine) until it is absorbed and then adding the next lot.
When you are about 3/4 through the stock addition process, throw the veggies in a pan of boiling water for 4-5 minutes, until just cooked. Drain and keep warm.
Once the rice is cooked to your liking (you may need to add a little boiling water to ensure it is fully cooked and creamy) add the parmesan and vegetables. Combine.
Serve with a little more parmesan, black pepper and a salad if desired.