Asparagus, Pea and Mint Risotto

Asparagus season is always welcomed in my household and at the moment we are eating asparagus very often, partly because we want like introducing the kids to new foods but also because it's just delicious. I love eating grilled asparagus drizzled with either some olive oil and lemon or with some hollandaise sauce. I also love asparagus with some Eggs Benedict.

The latest incarnation and a seasonal favourite is Asparagus, Pea and Mint Risotto, which is great to make when you have a little kitchen helper who is happy to stir the pot of risotto while it cooks!

Asparagus, Pea and Mint Risotto

Ingredients
25g butter
1 tbsp olive oil
1 bunch of asparagus
1 cup of frozen peas
1 onion, finely chopped
1 lemon, zested and juiced
1 handful of mint, leaves picked
300ml risotto rice
125ml vermouth
900ml chicken stock, warm
50 g parmesan cheese

Method
1. Grill asparagus on a griddle pan until cooked. Cut into 3cm chunks.

2. Cook peas according to packet instructions. Divide into two.

3. Blend half the peas, mint and lemon juice together until smooth. Set aside.

4. Melt butter in a heavy bottomed saucepan and add olive oil.

5. Add onion and cook slowly until softened and translucent.

6. Add risotto rice and stir until grains are well coated and glossy.

7. Add vermouth and stir until well absorbed. Adjust heat so rice is at a very gentle simmer.

8. Add a ladle of chicken stock and stir until well absorbed. Repeat until all stock has been added.

9. Add pea and mint puree and lemon zest. Stir well.

10. Add grilled asparagus chunks, peas and parmesan cheese and beat well with a wooden spoon.

11. Serve while warm.