Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Cornish Asparagus Risotto with Peas and Wild Garlic Pesto

Cornish Asparagus Risotto

Cornish, Dinner, Vegan | 27th April 2017 | By

Cornish asparagus is up and out and I’m at the ready with my knife and fork and pan of boiling water. Not quite, but I couldn’t resist buying a bunch when I passed our local greengrocer yesterday. Apart from grilling them and eating them for breakfast with scrambled egg on toast, I thought a fresh and simple Cornish asparagus risotto with peas and wild garlic pesto would be just the thing.

Asparagus has a short season and it’s one I look forward to every year. Asparagus is at its best when eaten fresh, so the more local you can get it, the better. We’ve tried growing it in the past, but we’ve sadly not had much success. It’s a notoriously difficult crop to grow. It’s a bit too early for fresh peas, so I’ve used frozen ones, but you might get lucky later in the asparagus season.

Cornish Asparagus Risotto with Wild Garlic Pesto and Peas

The risotto turned out perfectly. I didn’t want to overpower the asparagus flavour, so I was cautious with my addition of pesto. You could just about get the flavour of wild garlic, but the asparagus was very much to the fore with the peas forming a nice back note. I have three recipes for wild garlic pesto, all delicious. Two are on the link I’ve just given and I also have a roasted hazelnut version. Take your pick.

The recipe for Cornish asparagus risotto is not quite vegan as I’ve used cheese to make my pesto. But substitute this with a dairy-free version and you have a delicious vegan dinner for two.

Cornish Asparagus Risotto
Print
Cornish Asparagus Risotto with Peas and Wild Garlic Pesto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A delicately flavoured fresh spring risotto.
Course: Main Course
Cuisine: Cornish, Italian
Serves: 2 people
Ingredients
  • 6-8 asparagus spears - depending on size
  • 100 g fresh or frozen peas
  • 500 ml water
  • ΒΌ tsp sea salt
  • 1 tbsp olive oil
  • 1 onion - diced
  • 175 g risotto rice
  • 100 ml white wine
  • 1 heaped tsp wild garlic pesto (or pesto of your choice)
Instructions
  1. Snap of the woody ends of the asparagus, cut in half and set aside.
  2. Slice the asparagus spears into 2 cm pieces, keeping the tips to one side.
  3. Bring the water to the boil.
  4. Add the salt and asparagus pieces. Cover and simmer for a couple of minutes. Add the asparagus tips and peas and simmer for a further 2 minutes or until just tender.
  5. Drain, reserving the water.
  6. Place the water back in the pan and add the halved asparagus ends. Simmer until stock is needed.
  7. Heat the oil in a large pan and add the onion. Fry over a gently heat until translucent. Add the rice and stir to coat.
  8. Add the wine, followed by a ladle of the asparagus stock and stir. As soon as the liquid has been absorbed, add another one. Repeat until all of the stock has been used up.
  9. Add the pesto and asparagus pea mixture, clamp on a lid and allow to steam for a minute or two.
  10. Stir and serve.
Recipe Notes

Use a vegan pesto to make this a totally vegan dish.

 

Meat Free MondaysI’m sending my Cornish asparagus risotto with peas and wild garlic pesto to Meat Free Mondays over at Tinned Tomatoes.

 

 

 

Simple and in Season LogoThis fresh spring risotto also goes to Feeding Boys for Simple and in Season.

 

 

 

 

Cook Blog ShareAnd finally #CookBlogShare which is hosted this week at Everyday Healthy Recipes.

 

Other asparagus recipes you might like

Tags: , ,

Comments

    • Leave a Reply

      Choclette
      28th April 2017

      Can’t you get your hands on wild garlic Michelle? It grows in most places.

  1. Leave a Reply

    Cathy @ Planet Veggie
    27th April 2017

    I love asparagus and yes, it’s definitely better when it’s fresh and in season. I also love risotto but I was born without the ‘risotto making gene’ unfortunately. I should keep trying though then I could make this!

    • Leave a Reply

      Choclette
      28th April 2017

      I hadn’t thought I might have a risotto making gene – how intriguing! You gotta try making asparagus risotto, it’s so good.

  2. Leave a Reply

    Fiona Maclean
    27th April 2017

    I’ve loved asparagus since I was a kid. We grew it in the garden and I can remember my mother getting SO excited when asparagus season started. And, I do love it like this in a risotto too!

    • Leave a Reply

      Choclette
      28th April 2017

      Your mother did well. It’s quite hard to grow asparagus. How wonderful to get it so totally fresh.

  3. Leave a Reply

    Ren Behan
    27th April 2017

    I love an asparagus risotto – perhaps my most favourite way of eating at all – a good tasty stock and a lot of Parmesan – perfect. Lovely photos, too.

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Ren. Asparagus has such a good flavour, little else is needed.

  4. Leave a Reply

    Jacqui Bellefontaine
    27th April 2017

    Asparagus and wild garlic – YUM what a fabulous seasonal recipe. Im pinning to try later and ive pinned the recipe for garlic pesto too:)

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Jacqui, it’s a lovely combination. Hope you manage to find some wild garlic. The pesto is just brilliant for so many things.

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Angie. I haven’t really looked into the health benefits of asparagus. I’d better go and find out πŸ˜‰

  5. Leave a Reply

    jenny paulin
    27th April 2017

    this looks delicious, and I love the freshness of it. There is so much wild garlic growing near me – I really need to go snd get myself some and learn how to cook with it x

    • Leave a Reply

      Choclette
      28th April 2017

      Oh yes Jenny. Do get some and make pesto with it. It’s so easy and can be used with so many things. I’ve got three different recipes for it on the blog.

  6. Leave a Reply

    Jo @ Jo's Kitchen Larder
    27th April 2017

    I love risotto! It is my go to on busy weekdays and this recipe is just lovely. I am so intrigued by wild garlic which I have seen used in pestos etc. a lot lately but cannot seem to get my hand on. I better try and forage some I guess πŸ™‚

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Jo. I’m not sure I’ve ever seen wild garlic for sale, but even if it is, foraging your own will ensure freshness.

  7. Leave a Reply

    kellie@foodtoglow
    28th April 2017

    Asparagus is one of my favourite vegetables (after kale and cauliflower!) and risotto is one of our favourite meal time ways of enjoying it. Yours looks a perfect, classic way to enjoy the king of spring veg πŸ™‚

    • Leave a Reply

      Choclette
      28th April 2017

      It really is a fab vegetable Kellie, I look forward to the asparagus season every year. The wild garlic adds a nice touch.

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Kirsty. You should find it growing in woods and hedgerows – if you’ve got any of those nearby.

  8. Leave a Reply

    Monika Dabrowski
    28th April 2017

    What a gorgeous spring recipe, using seasonal asparagus, sweet garden peas and wild garlic pesto – I had no idea you could buy wild garlic pesto! Must look out for it next time I go shopping. I love how light this dish is, too. Thank you for sharing with #CookBlogShare:)

    • Leave a Reply

      Choclette
      28th April 2017

      Thanks Monika. I’m not sure you can buy wild garlic pesto. I make my own. I’ve three different recipes on the blog – all good πŸ™‚

  9. Leave a Reply

    Charlene Flash
    28th April 2017

    Looks wonderful. Asparagus is such a wonderful vegetable. I would love to make this dish at home x

    • Leave a Reply

      Choclette
      28th April 2017

      Asparagus is just so good Charlene and it works beautifully in risotto.

  10. Leave a Reply

    Mari
    28th April 2017

    This looks so delicious, Choclette! I’m in the process of getting to know asparagus more because I didn’t cook/eat it much but would really like too… after few trials with wild and regular asparagus I’m in search of more ideas. Risotto sounds great! πŸ™‚

    • Leave a Reply

      Choclette
      29th April 2017

      Asparagus works really well in risotto, but I also love it just boiled, grilled or roasted.

  11. Leave a Reply

    Amber
    1st May 2017

    I love asparagus season, unfortunately it’s a long way off for me! This is a lovely looking risotto.

  12. Leave a Reply

    Angela / Only Crumbs Remain
    1st May 2017

    I know just what you mean about asparagus – it’s such a short season isn’t it – though I guess that makes us appreciate it all the more. I love the idea of adding a wild garlic pesto into the risotto. It sounds absolutely delicious.
    Angela x

    • Leave a Reply

      Choclette
      3rd May 2017

      Thanks Angela. I really like seasonal food for that very reason. I’ve so much wild garlic pesto at the moment, I’m adding it to everything, but it did work really well in this risotto.

    • Leave a Reply

      Choclette
      3rd May 2017

      It is Rebecca, especially when it contains the new season asparagus πŸ™‚

  13. Leave a Reply

    pebble soup
    1st May 2017

    I’m just back from Cornwall, I couldn’t believe the abundance of wild garlic and this is an amazing way to use it. Though I’m not sure that I am prepared to pay Β£2 for a tiny bunch.

    • Leave a Reply

      Choclette
      3rd May 2017

      Oh, I hope you had a lovely time down here. I’ve never seen wild garlic for sale. Β£2 sounds like an awful lot.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>