Pea Risotto with Grilled Asparagus & Parmesan Wafer

Destination: Italy. Creamy risotto finished with ATLAS pea purée, topped with charred asparagus and crisp parmesan wafers. Don't wash the rice – its starch is what makes the risotto creamy.

Serves 2 · 30 mins + prep

In your box

• 1 parmesan pack
• 1 ATLAS pea purée tub
• 1 arborio rice sachet
• 1 asparagus bunch
• 1 brown onion
• 1 lemon
• 1 garlic clove
• 1 parsley bunch*

*Parsley may be split across other dishes, so please read each recipe carefully.

From your pantry

Olive oil, butter (optional), salt, pepper

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Bring a kettle or saucepan of water to the boil. Wash the vegetables. Bend and snap the tough, woody ends off the asparagus (or trim about 3cm off the base). Finely dice the onion. Roughly chop 1 teaspoon of parsley leaves per person. Mince the garlic. Juice the lemon.

2. Make the parmesan wafers. Grate the parmesan. Spread half of it evenly in a thin layer on a lined baking tray and bake for 5 minutes, or until golden and smelling nutty and toasty. It will still be soft when it comes out of the oven but will crisp up as it cools. Set aside.

3. Sweat the vegetables. Meanwhile, add a splash of oil to a saucepan over low-medium heat. Add the onion and garlic and sweat for 2–3 minutes, or until translucent and softened. Add the rice and stir to coat it in the onion and oil. Toast the rice for 2–3 minutes, or until fragrant and the oil is absorbed.

4. Cook the risotto. Add ½ cup of hot water per person to the rice and stir it through, cooking over low heat until the water has evaporated (about 5–7 minutes). Repeat twice more, until you have used about 1½ cups of water per person and the risotto has cooked for 15–21 minutes in total. The finished risotto should be oozy, loose and creamy, and the rice al dente – cooked but still firm to the bite.

5. Add the pea purée. In the last minute, turn off the heat and stir in the remaining parmesan and the pea purée. Season to taste with lemon juice, salt and pepper, and finish with a good knob of butter. Set aside to keep warm.

6. Grill the asparagus. Add a splash of oil to a frying pan over medium-high heat and grill the asparagus spears for 1–2 minutes, or until vibrant and beginning to char. Season with a pinch of salt and a dash of the remaining lemon juice.

To serve

Divide the risotto between serving plates and top with the grilled asparagus, parmesan wafers and parsley.

Chef's tips

• You'll want a lined baking tray, a saucepan, a frying pan and a grater for this one.
• Optional: thinly slice 1 asparagus stalk raw for a fresh, crunchy garnish.
• Deglaze the rice with white wine after step 3.
• Use vegetable or chicken stock instead of water.

Allergens: dairy, onion, garlic.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Italy Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.