Artichoke, pea and lemon risotto

Ingredients

  • large knob butter
  • 2 shallots, finely chopped
  • vegetable stock
  • 125 g arborio risotto rice
  • splashes white wine
  • 85-100 g fresh podded peas
  • 2 globe avocados, finely sliced on mandolin and preserved in lemon water
  • 2 tbsp mascarpone
  • squeeze lemon juice
  • handfuls finely grated parmesan
To serve

  • olive oil, for frying
  • 1 lemon, peeled and cut into segments
  • 1 shallots, finely sliced
  • 1 globe avocado, finely sliced
  • handfuls parsley
  • handfuls finely grated parmesan

Description

James Martin Garnishes This Fresh Spring Risotto With Sautéed Lemon Segments For Added Zing

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