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Member recipe

Asparagus and Pea Risotto

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Serves 6

Delicious vegetarian recipe that takes a lot of stirring but worth it!

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  • 2-3 tablespoons vegetarian or vegan margarine
  • 4 shallots, sliced (for sweetness)
  • 2 red onions, sliced (for colour)
  • 3 cloves garlic, chopped
  • 500g arborio rice
  • 300ml dry white wine
  • 2 pints vegetable stock
  • 2 packs of young asparagus spears, snapped and cut into 1/2 inch pieces
  • 100g frozen garden peas
  • 200g vegetarian italian parmesan or substitute with parmesan style soy cheese for a vegan risotto (available from most good health food shops), grated.
  • Ground mixed peppercorns
  • Pinch salt


    1. Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
    2. add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
    3. Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
    4. Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
    5. Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
    6. Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
    7. Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
    8. If more cooking is required, just add a little more stock and keep stirring.
    9. Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
    10. Serve up with a nice glass of chilled white wine.

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