Recipe (4 servings) ingredients:
- 1 cup Arborio rice for risotto
- 1 bunch of fresh asparagus
- 130g canned green peas
- 30g grated parmesan
- 100ml white wine
- 1 finely chopped onion (use fresh green onions if you prefer)
- 1L vegetable broth
- 2tbs butter unsalted
- 2tbs olive oil
- fresh parsley for garnish
- salt, pepper and lemon zest
Chop the asparagus into small pieces and keep the spears aside. Bring the vegetable broth to boil and add the asparagus in it. Lower the heat. In a cooking pan, sauté the chopped onion for about 4-5 minutes and add the the risotto. Stir until risotto turns translucent. Add the wine and once it is all evaporated, lower the heat and start adding the broth (one spoon at a time) together with asparagus using a big spoon. Keep stirring the risotto until the liquid is absorbed. Keep adding until the risotto becomes creamy and thick. When the broth is finished, add the canned peas, the butter, the lemon zest and the asparagus spears. Stir until the spears become soft. Add extra water if needed. Season with salt and pepper and serve on a deep plate. Top the risotto with parmesan cheese and garnish with fresh parsley.
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Such a lovely and easy dish to prepare after a busy day at work! Enjoy!!