♥ One more Joyful moment ♥ - Asparagus and Peas Risotto !

I'm very happy to announce that last month one of the my recipe 'Potato Gnocchi' entered  voting on Tobias cooks blog, and I've won ! Tobias has sent me a prize "The Essentials of Classic Italian Cooking" bestselling book by Marcella Hazan.....Sincerely I would like to thank each and everyone who voted for me, It means a lot to me...without your support I maybe not lucky enough to own this prize ! also I would like to extend my gratitude to Tobias ....It was a great experience and I was honoured to take part in this awesome event....

And I already started to cook dishes from the book too...first thing first I made this Risotto, as already I had a few stuff with me..A creamy vegetable risotto with all the fresh flavours of spring and early summer...

You will need:-

• 250g bunch Asparagus
• 2 vegetable stock cubes
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 tbsp olive oil
• 350 g Arborio Rice
• 200 g frozen peas
• 2tbsp chopped flat-leaf parsley
• 15g butter
• 125g cheese(used asda Lancashire)

Method:-

Bend the asparagus stems until they snap and discard the tough ends.  Cut the tender part into 3cm pieces.  Dissolve the stock cubes in 1.4 litres hot water and put in a pan on a low heat to keep hot.  Cook the onion in the oil in another pan until translucent.  Add the garlic and cook for 1 minute.  Add the rice and stir over a low heat for 2 minutes.  Add a ladleful of hot stock and cook, stirring slowly, until most of it has been absorbed by the rice.  Continue to cook gently for 15 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next.  Stir all the time.  Add the peas and asparagus and stir gently.  Continue to cook, adding the stock a ladleful at a time until the rice and asparagus are tender.  Stir in the parsley, butter and half of the crumbled Lancashire cheese.  Serve with the rest of the cheese on top.  Enjoy as much as we did...