simon woodhouse
About Simon Woodhouse

Pea and mint risotto with grilled asparagus

Ingredients (serves 4)
300g Risotto (Arborio) Rice
1 white onion, finely diced
Large knob of butter
Large glass or 250ml white wine
200g freshly shelled peas when in season or frozen peas if not
150ml double cream
One pack farmhouse cheddar
A bunch of fresh mint, roughly chopped
2 packs of asparagus spears
1 large orange

Method
For the Risotto
1. In a large, deep sided frying pan, gently soften the chopped onion in the butter. Do not allow the onion to colour.

2. Add the rice to the pan and stir through the butter until the grains become slightly translucent. Add the white wine and keep stirring. It is important now to prevent the risotto sticking and colouring with too much heat.

3. When the wine has been absorbed add water at a rate of half a cup at a time, keeping the rice moist but not too wet.

4. After about 7 minutes, add the peas and then the double cream and stir through.

5. After about 12 minutes start to taste the rice to check if it is cooked, it should be `nutty` on the teeth.

6. Stir the grated cheddar and mint into the risotto.

For the asparagus
1. Simply lay the asparagus spears onto a pre-heated char grill pan, drizzle over a little olive oil, a small pinch of salt and the zest of an orange. Roll across the ridges of the pan for about 5 minutes, the asparagus should blacken in places and still taste crunchy on the teeth.

Serve the risotto in warmed bowls with the asparagus spiked into the top and a final shaving of the cheddar for good measure.


Pea and mint risotto with grilled asparagus