This is bright & zesty dish is a summer twist on the classic that is risotto. It’s creamy deliciousness makes it an ideal weeknight meal for all the family.
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For the greens:
1 tbsp of butter
A bunch of asparagus, ends trimmed and cut in 4 pieces
200g frozen peas
For the risotto:
1 litre chicken stock
150g butter
1 tbsp of olive oil
1 onion, peeled and finely chopped
300g risotto rice
75ml dry white wine (pinot grigot or sauvignon blanc)
150g Templegall cheese, grated (any hard or firm local cheese will work)
Zest of 1 lemon, juice of half
A small handful of rocket, to garnish
Extra virgin olive oil to serve