Asparagus and Pea Risotto

Serves 4
Full Steam 100C



4 finely chopped spring inions
1 clove garlic peeled and finely crushed
200 g Arborio Rice
150g asparagus sliced into 2 cm pieces
2 -3 tbs frozen petits pois
300ml very hot vegetable stock (use a stockpot if possible)
100 ml white wine

To Finish

2 tbs chopped herbs (parsley and mint)
2-4 tbs crème fraiche
2-4 tbs grated Parmesan cheese,
finely grated zest of 1 lemon


Place all risotto ingredients in a shallow ovenproof dish.
Place in the full steam appliance and cook for 20 mins, 100C (excluding pre-heat time).
Test to see if the rice is sufficiently cooked and the majority of liquid is absorbed. If not add a few more minutes cooking time – it all depends on initial water temp.
Add finishing items and season to taste

* Try adding a few broad beans as well.