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Tomato, Pea and Asparagus Risotto
By Andy | April 23, 2009
Tomato, Pea and Asparagus Risotto
Serves 4
Prep time : 5 minutes
Cooking time : 20-30 minutes
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Ingredients
2 cups of arborio rice.
2 litres of chicken stock. Why not try this home made chicken stock recipe.
250 grams cherry tomatoes, halved.
1 medium brown onion, finely diced.
2 cloves of garlic, crushed.
1/2 cup frozen peas.
1 bunch of asparagus, trimmed and cut into 2cm pieces.
1/3 cup fresh grated parmesan.
2 tablespoons fresh chopped parsley.
Salt and pepper to season.
Olive oil spray.
2 tablespoons olive oil.
60 grams salt reduced butter.
Method
Preheat the oven to 200C.
Place cut tomatoes, cut side up, on a baking tray lined with baking paper.
Season with salt and pepper, spray lightly with oil and bake for 20 minutes, or until collapsed.
Remove from oven and allow to cool while completing this dish.
While tomatoes are roasting, heat the olive oil in a large non stick pan with a fitting lid and melt the butter into it.
Add the onions and garlic, and sautee until onions are softened, about 5 minutes.
Increase heat to high and add the rice and cook until it becomes opaque, about 2 minutes.
Add 1.75 litres of the stock and bring to the boil, cover and cook for 10 minutes.
Remove lid, and cook for a further 5 minutes.
Add the peas and asparagus.
For the remaining 5 minutes you will need to keep a close eye on the risotto, adding a minimal amount of extra stock if you feel it is becoming too dry.
Rice is cooked when the grain offers only the slightest resistance to the teeth as you bite through it.
Remove from heat, stir through the parmesan, parsley and roasted tomatoes.
Serving
Spoon into serving bowls, excellent with toasted crusty bread and topped with extra shaved parmesan.
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Topics: Vegetarian | No Comments »
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