Minted asparagus and pea risotto from The Naked Chef (page 176) by Jamie Oliver

  • shallots
  • asparagus
  • celery
  • Parmesan cheese
  • risotto rice
  • garlic
  • mint
  • peas
  • white or vermouth wine
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 25, 2014

    A perfect spring dish. I substituted fiddleheads for the asparagus, cooked them separately and added them just at the end to be heated through but otherwise followed the recipe. The risotto recipe that serves as the base has great flavour on its own; the addition of spring vegetables and mint makes it even better. I skipped the butter added at the end of cooking.

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