This was so delicious, it gave me pleasure to cook and eat it again. And I feel it's so selfish of me no to share the recipe with you.
The sweetness from the asparagus and peas nicely balance watercress' peppery taste in this creamy risotto. And the lemon juice, though not much of it, it's necessary to brighten up the flavours.
Have a great weekend.
I suddenly realised I've been eating a lot of peas and asparagus lately...
Asparagus and Pea Risotto with Watercress
Recipe by Me
Serves 2
2 spring onions, finely sliced
1 tablespoon olive oil
1 fat clove of garlic, minced
1/2 teaspoon dried thyme
250 g arborio risotto rice
500 ml vegetable stock
6 green asparagus spears
a couple handfuls of frozen peas
a small bunch of watercress, reserving some for garnish
parmesan cheese
a knob of butter
extra virgin olive oil
lemon juice
salt and pepper
Trim the ends off the asparagus spears and cut into thin slices. Sauté the spring onions in a pan over gentle heat in the olive oil, then add the rice, the dried thyme and allow the rice to become translucent. Add the vegetable stock to moisten, stir regularly and adding stock as it is absorbed for about 15 minutes. Add the asparagus and peas, and cook for a further 5 minutes. Taste and season with salt, pepper and parmesan. Add the watercress and butter, cook for further couple of minutes to let the watercress wilt a bit. The consistency of the risotto should be creamy. Serve on a plate and top with more parmesan, reserved watercress leaves, a little drizzle of extra virgin olive oil and lemon juice.
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