Black Bomber, Asparagus, Pea & Mint Risotto

Showcasing our irresistibly moreish extra mature Cheddar, this light but creamy rice dish combines the seasonal flavours of asparagus spears, garden peas and fresh mint for a sensational springtime supper.

30 Mins

2 People

Ingredients

1 tbsp olive oil
2 tbsp butter
1 large onion (finely chopped)
1 clove garlic (crushed)
300g risotto rice
250ml dry white wine
700ml hot vegetable stock
250g asparagus
250g fresh or frozen peas
100g Black Bomber plus extra for topping
1 bunch fresh mint (finely chopped)
1/2 lemon, zest and juice

METHOD

Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 1 minute.
Pour in the wine allowing it to evaporate, stir.
Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir, it should take about 20-25 minutes to cook. The rice should be soft and creamy with a loose texture, add a little more stock or water if necessary.
While the risotto is cooking, blanch the asparagus and peas in boiling water for 2 minutes, drain and cover.
Stir in the Black Bomber cheese, half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Season to taste.
Serve immediately with a sprinkle of cheese and the remaining mint.

Item used in this recipe

BESTSELLER

Black Bomber

Extra mature Cheddar

From $10.00

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