Smoked paprika & rosemary almonds
Pan-toasted almonds in smoked paprika, rosemary and flaky salt; the handbag tin.
Asparagus, pea & lemon risotto
The spring risotto: asparagus and peas folded in late so everything stays green.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onion in the oil; add garlic, then rice for 2 minutes.
- Step 2
Add wine; let it absorb. Add stock a ladle at a time, stirring, 18 minutes.
- Step 3
Add asparagus for the last 5 minutes, peas for the last 3.
- Step 4
Beat in lemon, butter and Parmesan off the heat; rest 2 minutes.
- Step 5
Finish with mint.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 66g |
| – of which sugars | 6g |
| Fibre | 7g |
| Fat | 17g |
| – of which saturates | 6g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 2.8mg |
| Salt | 1.1g |
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