Asparagus & Pea Risotto

Equipment: Weber GBS Griddle

1. Peel the onion and chop finely.
2. Clean the asparagus and slice to thumb sized pieces
3. Wash the thyme.
4. Wash the parsley and chop finely,
5. Coarsely grate the parmesan.
6. Prepare the barbecue for direct heat at around 220 degrees
7. Place the griddle in the  GBS® cooking grate and close the lid on the barbecue. Preheat for 5 minutes.
8. Add the butter to the griddle and allow to melt. Then add the onion and thyme. Fry gently, stirring continuously, until the onions are glossy. Then add the rice and white wine to the wok.
9. Bring the white wine to the boil and reduce by half while stirring then add the asparagus.
10. Gradually add the chicken stock, stirring the rice frequently. When the liquid has been absorbed, add some more – When the rice and asparagus is tender, finally add the peas.
11. Before serving, add the cream. Flavour the risotto with parmesan, Maldon Smoked Sea Salt, pepper and a little lemon juice. Garnish with finely chopped parsley, walnuts and hazelnuts.