Recipe for risotto with asparagus and pea sugar

Fresh, healthy and vegan, this is the first thing I cook when asparagus season comes. Sugars give a pleasant taste and interesting texture, and garlic makes the risotto rich and nutty. Roasted garlic is a family favorite: I often cook baked potatoes with whole cloves of garlic in their skins.

Hours

Preparation time: 5 minutes

Cooking time: 50 minutes

Serve

four

Ingridients

• 300 g asparagus, coarsely chopped, hard ends trimmed
• 300 g of sugar peas
• 4 mint leaves
• 200 g of frozen peas
• 1 onion garlic, separate cloves, peel
• 4 tablespoons olive oil, plus a serving addition
• 2 sticks green, finely chopped
• 1 shallot or small onion, finely chopped
• 350 g risotto Carnaroli
• 75 ml of dry white wine
• 1½ liter of hot vegetable broth
• 4 basil leaves

Method

1. Bring a pan of salted water to a boil and add the asparagus, sugar peas, mint leaves and frozen peas. Cook for 3 minutes, then pour off a cup of boiled water. Drain the residue and set aside.
2. Pour a cup of reserved cooking water back into the pan and bring to a boil.
3. Cook the garlic cloves for 10 minutes until softened. Remove with a spoon and place in a separate pot with two tablespoons of olive oil. Reserve cooking water.
4. Roast the garlic, which is still in the skin, on a low heat for 10 minutes, turning the pods occasionally to turn slightly golden. To put aside.
5. Using a hand blender or liquid mixer, mix half of the cooked vegetables with the splashed boiled water until you get a thick green puree. To put aside.
6. Place a large skillet over medium heat. Add the remaining oil along with the celery and onion and cook for 3 minutes. Add the rice, cook for 3 minutes, then pour in the wine and cook until absorbed.
7. Gradually start adding the base, scoop all at once, for about 15 minutes, stirring occasionally until the rice still bites but is crispy. The risotto should be very wet at this stage, almost soupy.
8. Add the remaining vegetables and cook for another 6 minutes, then add the vegetable puree and basil leaves. Cook and stir for 5 minutes until the liquid is reduced, combine and coat the rice. Check the spices, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and mix the risotto well. Peel the garlic.
9. Serve the risotto with garlic, sprinkle with black pepper and drizzle with more oil.

Recipe from The Italian Deli Cookbook by Thea Randall (Quadrille, £ 26). Order your copy from books.telegraph.co.uk