In partnership with Booths, the good grocers
Image for Recipe - Asparagus and Sugar Snap Pea Risotto

Asparagus and Sugar Snap Pea Risotto

Image for Recipe - Asparagus and Sugar Snap Pea Risotto
  • Time preparation 10 minutes
  • cook time 1 hour
  • Serve Serves 4

This risotto recipe is fresh, healthy and bursting with fresh green vegetables. The roasted garlic gives it a rich, caramelised texture.

Recipe taken from The Italian Deli Cookbook by Theo Randall (Quadrille, £26) Photography: Lizzie Mayson
  • 300g asparagus, roughly chopped, tough ends trimmed
  • 300g sugar snap peas
  • 4 mint leaves
  • 200g frozen peas
  • 1 garlic bulb, cloves separated, skins on
  • 4 tbsp olive oil, plus extra to serve
  • 2 celery sticks, finely chopped
  • 1 shallot or small onion, finely chopped
  • 350g Carnaroli risotto rice
  • 75ml dry white wine
  • 1.5 litres hot vegetable stock
  • 4 basil leaves
  • sea salt and freshly ground black pepper

Bring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint leaves and frozen peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside.

Pour the cupful of reserved cooking water back into the pan and bring to the boil. Boil the garlic cloves for 10 minutes, until soft. Remove with a slotted spoon and place in a separate saucepan with 2 tablespoons of the olive oil. Reserve the water.

Fry the garlic on a gentle heat for 10 minutes, turning the cloves occasionally so the garlic goes lightly golden.

Using a hand blender or liquidizer, blitz half the cooked vegetables with a splash of the cooking water until you have a thick green purée. Set aside.

Place a large saucepan on a medium heat. Add the remaining olive oil along with the celery and onion and cook for 3 minutes. Add the rice and cook for another 3 minutes, then pour in the wine and cook until absorbed.

Gradually start adding the stock, a ladleful at a time, for about 15 minutes, stirring from time to time, until the rice still has a bite but is not crunchy. The risotto should be very wet at this stage, almost soupy.

Add the remaining vegetables and cook for a further 6 minutes, then add the vegetable purée and basil leaves. Cook and stir for 5 minutes until the liquid is reduced, combined and coats the rice.

Check the seasoning, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and give the risotto a good stir. Peel the cooked garlic.

Serve the risotto in bowls, topped with the garlic, sprinkled with some black pepper and drizzled with more olive oil.

Ingredients

  • 300g asparagus, roughly chopped, tough ends trimmed
  • 300g sugar snap peas
  • 4 mint leaves
  • 200g frozen peas
  • 1 garlic bulb, cloves separated, skins on
  • 4 tbsp olive oil, plus extra to serve
  • 2 celery sticks, finely chopped
  • 1 shallot or small onion, finely chopped
  • 350g Carnaroli risotto rice
  • 75ml dry white wine
  • 1.5 litres hot vegetable stock
  • 4 basil leaves
  • sea salt and freshly ground black pepper

Method

Bring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint leaves and frozen peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside.

Pour the cupful of reserved cooking water back into the pan and bring to the boil. Boil the garlic cloves for 10 minutes, until soft. Remove with a slotted spoon and place in a separate saucepan with 2 tablespoons of the olive oil. Reserve the water.

Fry the garlic on a gentle heat for 10 minutes, turning the cloves occasionally so the garlic goes lightly golden.

Using a hand blender or liquidizer, blitz half the cooked vegetables with a splash of the cooking water until you have a thick green purée. Set aside.

Place a large saucepan on a medium heat. Add the remaining olive oil along with the celery and onion and cook for 3 minutes. Add the rice and cook for another 3 minutes, then pour in the wine and cook until absorbed.

Gradually start adding the stock, a ladleful at a time, for about 15 minutes, stirring from time to time, until the rice still has a bite but is not crunchy. The risotto should be very wet at this stage, almost soupy.

Add the remaining vegetables and cook for a further 6 minutes, then add the vegetable purée and basil leaves. Cook and stir for 5 minutes until the liquid is reduced, combined and coats the rice.

Check the seasoning, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and give the risotto a good stir. Peel the cooked garlic.

Serve the risotto in bowls, topped with the garlic, sprinkled with some black pepper and drizzled with more olive oil.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected
Download your FREE Guide
40 British Producers You Need to Know