Recipe: Minted Asparagus and Pea Risotto [edit]

Step 1

Trim your asparagus from below the tips to the base (I use an old style potato peeler).

Step 2

Remove the bottom of the stalk and discard.

Step 3

Take off the tips and blanch in salted water until just tender then finely chop the rest of the stalks and put to one side.

Step 4

Blanch the peas until just tender in unsalted water (this is important because salt toughens the skin).

Step 5

Finely chop the mint.

Step 6

At the end of Stage 1 add the roughly chopped asparagus stalks and half the peas.

Step 7

At Stage 3 add the blanched tips of asparagus the rest of the peas and the mint.

Step 8

Mint should always be added to taste as it can vary in strength and flavour. Serve with a good sprinkling of Parmesan over the top.

Step 9

This is a great summer risotto. When buying asparagus always choose small ones the bigger ones are often tougher and stringier. The tips shouldn't have any flowers or be budding. When I buy fresh peas I always open them up in the shop and taste one. They should be very sweet (even when raw) with thin

Step 10

Serves 6