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Pea and asparagus risotto with basil and lemon

Parmesan cheese and white wine make for a rich, comforting risotto, while zesty lemon and fragrant basil add freshness. This recipe is made using the Breville Multi Chef.

Serves: 4 to 6 people

Ingredients

2T olive oil
1 finely chopped white onion
350g arborio rice
½ cup dry white wine
4 cups hot chicken or vegetable stock
200g green asparagus
1 cup fresh or frozen peas
Grated zest of 2 lemons (2T)
2T finely chopped basil
3 – 4 T butter (optional)
½ cup grated Parmesan cheese
Salt and pepper

Method

Pre heat the Breville Multi Chef for 3 minutes on SEAR | SAUTE.

Once hot, remove the lid and add the oil and heat for a further 2 minutes.

Sauté the onion for about 4 – 5 minutes until softened.

Add the risotto rice and stir to coat. Once it starts making crackling sounds, add the wine and stir until this is has absorbed.

Cut off the spears of the asparagus and set aside. Slice the stems and add to the hot stock and stir. Press the START / CANCEL button. Press the RISOTTO setting and put the lid on.

While that is cooking, pan fry the asparagus tips and thaw the peas if they are frozen. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. When it switches to the WARM setting (after a total time of around 20 – 30 minutes), remove the lid, stir through the optional additional butter and Parmesan cheese. Serve immediately.

Recipe by Breville.

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