Parmesan, pea and asparagus risotto

The king of Italian cheeses, Parmigiano Reggiano’s heritage dates back 900 years!


Parmesan, pea and asparagus risotto

Serves 4 – Preparation 10 minutes – Cooking 30 minutes


  • 70g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 stick celery, chopped
  • 150g asparagus, chopped
  • 300g risotto rice
  • 200ml white wine
  • 700ml vegetable stock
  • 150g peas, preferably fresh
  • 2 tbsp crème fraîche
  • 120g grated Parmesan cheese
  • 1 lemon
  • Salt and pepper
  • Pea shoots and olive oil, to serve


  1. Melt 50g butter in a heavy pan, sweat the onion and garlic, add the celery and half the asparagus and cook for 2 minutes.
  2. Add the risotto rice and stir until coated in butter and translucent. Add wine and stir until the liquid has evaporated.
  3. Add 500ml stock, a ladleful at a time, stirring until the stock has been absorbed. Pour in the remaining 200ml stock, asparagus and peas. Bring to the boil and stir until most of the stock has been absorbed.
  4. Remove from the heat and stir through the crème fraîche, 80g Parmigiano Reggiano, zest and juice of ½ lemon and remaining butter. Season to taste. Serve sprinkled with lemon zest, pea shoots, more Parmesan and a drizzle of olive oil.