- STEP 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
- STEP 2
add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
- STEP 3
Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
- STEP 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.
- STEP 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
- STEP 6
Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
- STEP 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'.
- STEP 8
If more cooking is required, just add a little more stock and keep stirring.
- STEP 9
Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
- STEP 10
Serve up with a nice glass of chilled white wine.