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  • BBC Easycook

    TVrecipes

    Apr 27, 2023 4 minutes

    Tom Kerridge's best ever asparagus & pea risotto

    The start of spring is always kicked off by the arrival of British asparagus. Forget about eating it year-round - binge on it for the few months it’s at its peak. Asparagus is a versatile and wonderful ingredient-you can shave it and eat it raw, simply steam or boil it, dip it into things, or grill or roast it. However it’s cooked, I absolutely love it.

    ■ Serves 2 ■ Prep 30 mins ■ Cook 50 mins VEGETARIAN

    1 bunch of asparagus, about 250g
     300g fresh peas, podded and pods reserved, or use 100g frozen peas
     30g parmesan (or vegetarian alternative), finely grated, plus the rind, if available
     1 litre vegetable stock (or chicken      

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