Summer Risotto

The AGA makes cooking risotto so easy and all do with out having to stand and stir as you cook.



600ml Chicken or Vegetable Stock

Asparagus chopped into small pieces


Creme Fraishe

Grated Parmesan Cheese

Pea Shoots to garnish

25g-50g Butter

1 tbsp Olive Oil

2 finely chopped Shallot

1 crushed Garlic Clove

225g Rissotto Rice

1 glass of White Wine



In a large saute pan melt the butter with the oil on the Simmering Plate and then add the shallot and allow them to soften. Add the garlic and carry on cooking for a further minute before adding the rice. Cook for another minute and then add the wine and allow the alcohol to burn off before adding all of the stock.

Put a lid on the pan and bring to the boil before transfer to the Simmering Oven. After 10 minutes add the asparagus and peas and return to the Simmering Oven for another 10 minutes. If all the liquid is absorbed and the rice is cooked, the risotto is ready. Just finish by string in the creme fraishe