| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
30 mins |
2 Adults |
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
-
Fussels Extra Virgin Rapeseed Oil for frying
- 3 tablespoons of Fussels Garlic Rapeseed Oil
- 1 shallot, finely chopped
- 200g Arborio rice
- 100ml dry white wine
- 900ml stock or water
- Salt and pepper
- 2 tablespoons of parmesan cheese
- 1 tablespoon of crème fraiche
- Zest of 1 lime
- 3 tablespoons of mixed chopped fresh herbs (parsley, tarragon, chives, dill)
- 4-6 sliced fresh asparagus spears
- 4-6 sliced fresh asparagus spears
- 50g fresh or frozen peas
Method
Start by frying off the asparagus in a little rapeseed oil until golden, keep to one side - this will keep the asparagus crunchy and bright green.
Heat the garlic oil in a pan.
Add the chopped shallot and sweat until golden.
Add the rice and heat until hot.
Pour in the wine and let it be absorbed by the rice.
Start adding your stock, ladle by ladle, waiting for it to be absorbed before each addition.
Keep the pan hot and stir constantly to keep the starch moving.
When the rice has only a slight crunch left, add the parmesan and melt into the risotto.
Cook until al dente, adding more water or stock if necessary.
Season with salt and pepper, adding the crème fraiche, peas, asparagus, lime zest and herbs.
The risotto is now ready to serve.
