Asparagus Risotto with Peas
I love risottos, they are so easy to make and perfect for special occasions. Plus, they are adaptable to everyone’s tastes and can easily accommodate vegetarians.
I’ve always been afraid to make risottos because I felt like it was difficult to make but after many tries and recipes I realized that it was not. So risotto has become ‘my go to‘ when I want to impress my guests but don’t want to spend hours in the kitchen.
This year, for easter, I decided to make a more seasonal version by incorporating green asparagus and peas. For a version with meat you can add Italian ham or pancetta but be careful not to add too much salt as they already contain a lot.
Asparagus Risotto with Peas
The perfect spring lunch
Servings: 4 people
Cost: 10€
Ingredients
- 300 gr Risotto
- 120 cl Vegetable stock
- 20 cl Dry white wine
- 1 Onion
- 250 gr Green asparagus
- 80 gr Parmesan cheese
- 40 gr Butter
- 1 cup Peas Frozen
Instructions
- Cut the base of the asparagus (about 1 cm)
- Cook the asparagus for 5 minutes in boiling salted water then put them directly under cold water to keep their green color
- Place them on absorbent paper and cut them into small pieces, reserving the tips
- Chop the onion and rinse the rice
- Melt 20 gr of butter in a frying pan over medium heat
- Add the rice and onion and stir constantly for 2 minutes, then add the wine, stir
- Once the wine has evaporated, add the broth little by little, stir
- When the rice is cooked, add the peas then lower the heat and add the remaining butter, the parmesan and the asparagus pieces
- Mix, leave for 5 minutes, add salt and pepper according to your taste (I personally did not add any)
- Serve in a soup plate and add the asparagus tips on top for presentation
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