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Chef's Table

Warners Budgens Taste Club - British asparagus and pea risotto with lemon and crème fraiche recipe
Warners Budgens Taste Club - British asparagus and pea risotto with lemon and crème fraiche recipe

British asparagus and pea risotto with lemon and crème fraiche

This lovely spring risotto makes the most of our local, seasonal flavours – find this and other asparagus recipes at britishasparagus.com.

Ingredients

  • 600ml chicken or vegetable stock
  • 25g butter
  • 4 spring onions, chopped finely
  • 2 cloves garlic, crushed and chopped
  • 150g arborio rice
  • ½ glass of white wine
  • 100g British peas
  • 2 tbsp grated parmesan
  • 3 tbsp crème fraiche
  • juice and zest of 1 small lemon
  • handful of chives, chopped finely
  • ½ green chilli, de-seeded, chopped finely
  • half a bundle (approx. 125g) Vale of Evesham asparagus

Method

  • Place the stock on a slow heat and keep it there whilst you are making your risotto.
  • In a separate large pan melt the butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
  • Then add the arborio rice and mix round well so it absorbs all the flavours and is well coated in butter, before adding the white wine.
  • When the white wine has been absorbed, add the British asparagus spears and start adding ladleful by ladleful of stock, adding the next one when the one before has been absorbed.
  • After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas. After a further 5 minutes turn the heat off, add the parmesan and crème fraiche, lemon zest and juice and let them melt in before serving and finishing off with some chopped chives.

To drink

Warners Budgens Taste Club - British asparagus and pea risotto with lemon and crème fraiche recipe

British asparagus, known locally as ‘green grass’, loves the grassy notes in a crisp sauvignon blanc and this is classic Marlborough at its best! Enjoy the intense aromas of fresh gooseberries and ripe capsicum followed by a pleasing underlying minerality.

£3.50 off Vinology’s Tinpot Hut Sauvignon Blanc

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Valid from Friday 5th May – Tuesday 30th May 2017

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