Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, spring risotto - asparagus, pea, lemon and mint. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spring Risotto - Asparagus, Pea, Lemon and Mint is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Spring Risotto - Asparagus, Pea, Lemon and Mint is something that I have loved my entire life.

Risotto also happens to be one of my favorite dishes to make (check out this summer risotto if you haven't already). The wine is optional, but I find it really adds depth and a lovely acidity to this spring risotto. Fresh shelling peas are preferred, but if you can't find those. Spring veggies like asparagus and peas shine in this delicate risotto flavored with lemon and mint.

To get started with this particular recipe, we must first prepare a few components. You can cook spring risotto - asparagus, pea, lemon and mint using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Spring Risotto - Asparagus, Pea, Lemon and Mint:

1. Get 1 cup arborio rice
2. Take 1 bunch asparagus
3. Take 1 cup peas
4. Get 1 shallot
5. Prepare 2 cloves garlic
6. Prepare 1 bunch fresh mint (chopped)
7. Take 1-2 cups chicken or veg stock
8. Make ready Half glass white wine
9. Prepare Parmesan cheese

Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. If you recall my post from Monday, I mentioned how much I love their deliciously fresh recipes. This is one from their archive that features some of my favorite spring flavors: asparagus, mint and peas.

Instructions to make Spring Risotto - Asparagus, Pea, Lemon and Mint:

1. Break the stems off the asparagus spears by hand. - (see tip)
2. Slice the asparagus and sauté with the peas. Set to one side. (This is an important step to keep the asparagus firm at the end and not to over cook with the rice).
3. Dice the shallot and garlic and soften in the pan with oil.
4. Add the rice and a knob of butter. Let the rice take on some flavour.
5. Then add white wine. Let the alcohol evaporate off and then start adding stock little by little.
6. Add the juice of a lemon near the end of cooking so a subtle lemon flavour joins the rice.
7. Keep adding stock until the rice is al dente. You can tell the texture is right when it looks like this. It should still move a little. - (see tip) 1. When the rice is ready add the greens, grated Parmesan and chopped mint leaves.
8. Tip: I always add a tiny bit more stock and a knob of butter to get a creamy texture.
9. Season with salt and pepper. Serve topped with Parmesan shavings and lemon zest…don’t forget that glass of white wine 😉

If you recall my post from Monday, I mentioned how much I love their deliciously fresh recipes. This is one from their archive that features some of my favorite spring flavors: asparagus, mint and peas. Artichoke Risotto with Mascarpone, Lemon, and Thyme. Lemon Risotto with Asparagus and Peas. What I love about this Spring Risotto with Lemon, Asparagus and Peas recipe is the fresh flavors.

So that’s going to wrap this up with this special food spring risotto - asparagus, pea, lemon and mint recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!