Black Bomber, asparagus, pea & mint risotto

30 Mins
2 people
Home Recipes By Product Black Bomber Black Bomber, asparagus, pea & mint risotto


  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion (finely chopped)
  • 1 clove garlic (crushed)
  • 300g risotto rice
  • 250ml dry white wine
  • 700ml hot vegetable stock
  • 250g asparagus
  • 250g fresh or frozen peas
  • 100g Black Bomber plus extra for topping
  • 1 bunch fresh mint (finely chopped)
  • 1/2 lemon, zest and juice


  • Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 1 minute.
  • Pour in the wine allowing it to evaporate, stir.
  • Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir, it should take about 20-25 minutes to cook. The rice should be soft and creamy with a loose texture, add a little more stock or water if necessary.
  • While the risotto is cooking, blanch the asparagus and peas in boiling water for 2 minutes, drain and cover.
  • Stir in the Black Bomber cheese, half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Season to taste.
  • Serve immediately with a sprinkle of cheese and the remaining mint.