Get ready to savour the taste of spring with our mouthwatering Risotto with Asparagus and Green Peas! This vibrant dish combines creamy Arborio rice, tender asparagus, and sweet green peas. Enhanced with a touch of white wine, and Parmesan cheese, it’s a perfect blend of rich and refreshing.
Ready to bring some gourmet goodness to your table? Give it a try and savour every bite!
Ingredients:
- 1 onion
- 300 g Arborio rice
- 75 ml white wine
- Salt and pepper
- 1,3 ml chicken or vegetable stock
- 150 g asparagus
- 100 g green peas
- Parmesan cheese
Procedure:
- Start the recipe by chopping the onions.
- Rinse and trim the woody ends of the asparagus then cut them into small pieces, keeping the tops of the asparagus aside.
- Add oil to a pan and heat it over medium heat, add the onions and sauté them, then season with salt and pepper.
- When the onions have softened and become translucent add the arborio rice, stir it with the onions and sauté for 2 minutes, then add the white wine and let it cook for 3 minutes and develop flavours.
- The next step in our recipe is to add the broth. Pour 3 ladles with broth at a time and stir, for the rice to absorb the broth and cook evenly.
- When the broth is absorbed by the rice, add another 3 ladles with broth.
- Continue this process until the rice is almost done or aldenate, then add the asparagus and let it cook under the lid for 3 to 4 minutes.
- At the end take the risotto off the heat, add the green peas, the top of the asparagus and the parmesan cheese, cover with a lid and let it rest for 5 minutes.
- Serve warm with a glass of white wine.
