ADAPT Recipe for May

The ADAPT Recipe for May is by Maggie Chatfield

Asparagus, Pea & Lemon Risotto

Ingredients
2 oz butter
6oz Arborio rice
1 pint boiling vegetable stock
4 oz either lightly griddled or steamed asparagus then chopped
4 oz cooked peas
2oz finely grated Italian cheese
3 tbsp lemon juice

Method
Melt the butter in a heavy-based pan.
Add rice, coat in the butter and fry for a few minutes
Add one third of the stock and cook, stirring until all the liquid is absorbed
Add another third of the stock and continue stirring
Repeat with remaining liquid.
When all the liquid is absorbed the rice should be cooked but still firm to the biteThis takes about 20 minutes
Stir in the asparagus, cooked peas and grated cheese, stirring for about 5 minutes
Add the lemon juice, salt and pepper to taste.
Serve immediately

Celia Bloor adds: ''It is a difficult time as there is just the tale end of winter stuff. However my asparagus has just started to shoot so this is a recipe I use with mushrooms but have to change that to asparagus."

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