Related
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Prep Time:
5m
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Cook Time:
30m
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Total Time:
35m
Ingredients
- 30 grams unsalted butter
- 1 tablespoon olive oil
- 1 leek, trimmed, washed and finely chopped
- 2 garlic cloves, finely chopped
- 300 grams arborio rice (approx 1 cup)
- 1 cup Champagne (or white wine)
- 1 liter (4 cups) chicken or vegetable stock, heated
- 1 bunch asparagus, woody ends chopped off, then chopped into small pieces
- a handful of snow peas, top and tailed and finely chopped
- 1/3 cup parmesan cheese, finely grated, plus extra to serve
- 2 tablespoons mascarpone
- 2 tablespoons finely chopped parsley to serve
Method
- Melt the butter in a large frying pan over a low heat.
- Add the leek and cook gently until soft.
- Add garlic and cook further for 1 minute.
- Add rice and stir to coat the grains.
- Increase the heat to medium and add the Champagne, then simmer for 1-2 minutes till almost all the liquid has evaporated.
- Stir in the stock one ladleful at a time, allowing each to be absorbed before adding the next. This will take about 20-30 minutes. Test that the rice is cooked, it should have a slight bite, but not be chalky.
- Towards the end, stir through the asparagus and snow peas and allow them to soften slightly.
- Stir through the parmesan and mascarpone.
- Serve sprinkled with finely chopped parsley and more parmesan cheese and ground pepper.
