RECIPE BY:

Michael Weldon

SERVING SIZE:

4 people

TIME:

Prep Time 15-20 mins
Cook Time 20-25 mins

INGREDIENTS:

• 400g Coles Italian Arborio Rice
• 1 brown onion, diced
• 1 celery stick, diced
• 2 garlic cloves, diced
• 2L Massel Liquid Stock Chicken
• 1 bunch of asparagus, sliced into thin discs
• 150g frozen peas, defrosted
• 50mls Coles Thickened Cream
• 100g Danish Feta, crumbled and a third reserved to finish
• 50g parmesan cheese, grated
• 1 lemon, zest
• 40g Ballantyne Wrapped Cultured Style Butter
• 20mls Cobram Estate Classic Extra Virgin Olive Oil
• ½ cup white wine, Pizzini Pinot Grigio used

METHOD:

• Add the peas and cream into a bowl and blend with a stick blender until smooth.
• Add the chicken stock and water to a saucepan and slowly bring to a simmer.
• Heat a large saucepan over a medium heat, add the butter and oil. Once up to temperature add to the onion and celery, sweat slowly until the vegetables begin to soften. Add the garlic and cook for another minute.
• Add the rice and turn through the oil and butter for a minute or 2 until the all the grains of rice are coated.
• Then add the chicken stock one ladle at a time, stirring in the stock until fully absorbed. Then add the next ladle, continue this process until all the stock is absorbed into the rice and the rice is just cooked.
• Stir in the pureed peas, asparagus, Danish feta, parmesan cheese and lemon zest until combined. Taste and adjust seasoning with salt if needed.
• Serve risotto in a bowl topped with a drizzle of olive oil and some extra feta.