Pea and asparagus risotto with basil and lemon
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Cuisine
Italian, Vegetarian
Pea and asparagus risotto with basil and lemon
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An easy pea and asparagus with basil and lemon
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Ingredients
- 2 T olive oil
- 1 white onion finely chopped
- 350 g arborio rice
- ½ cup dry white wine
- 4 cups hot chicken or vegetable stock
- 200 g green asparagus spears cut off and stems sliced
- 1 cup peas fresh or frozen
- Grated zest of 2 lemons 2T
- 2 T finely chopped basil
- 3 – 4 T butter optional
- ½ cup grated Parmesan cheese
- salt and pepper
Instructions
- Pre heat the Breville Multi Chef for 3 minutes on SEAR | SAUTE.
- Once hot, remove the lid and add the oil and heat for a further 2 minutes.
- Sauté the onion for about 4 – 5 minutes until softened.
- Add the risotto rice and stir to coat. Once it starts making crackling sounds, add the wine and stir until this is has absorbed.
- Add the cut stems of the asparagus, the hot stock and stir. Press the START / CANCEL button. Press the RISOTTO setting and put the lid on.
- While that is cooking, pan fry the asparagus tips and thaw the peas if they are frozen. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. When it switches to the Warm setting (after a total time of around 20 – 30 minutes), remove the lid, stir through the optional additional butter and Parmesan cheese. Serve immediately.
- *check at about 20 minutes if it is ready. If it is, press Cancel and add the butter and Parmesan.
Notes
- Ay leftovers can be stored in the fridge.
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