Creamy Asparagus and Pea Risotto with Lemon and Mint

Ingredients

• Arborio rice300g
• Asparagus250g
• Fresh or frozen peas150g
• Vegetable broth1L
• Dry white wine120ml
• Shallot1
• Garlic cloves2
• Unsalted butter50g
• Olive oil2 tbsp
• Parmesan cheese80g
• Lemon zest1 tbsp
• Fresh mint leaves15g
• Salt1 tsp
• Black pepper1/2 tsp

Directions

1. 1

   Prepare the broth: In a saucepan, bring the vegetable broth to a simmer, then keep it warm over low heat. Meanwhile, trim the woody ends off the asparagus and cut the spears into 2cm pieces, reserving the tips separately. Finely chop the shallot and mince the garlic. Grate the Parmesan and zest the lemon. Chop the mint leaves.

2. 2

   In a large, heavy-bottomed pot, heat the olive oil and 20g of butter over medium heat. Add the shallot and garlic and sauté until soft and translucent, about 3 minutes. Add the Arborio rice and toast it, stirring constantly, until the edges become translucent and the center remains white, about 2 minutes.

3. 3

   Pour in the white wine and stir until it is fully absorbed. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue for about 15 minutes.

4. 4

   After 15 minutes, add the asparagus pieces (except the tips) and the peas. Continue adding broth and stirring for another 5-7 minutes, until the rice is al dente and the vegetables are tender. Add the asparagus tips during the last 3 minutes of cooking.

5. 5

   Remove the pot from heat. Stir in the remaining 30g butter, the grated Parmesan, lemon zest, and chopped mint. Season with salt and pepper to taste. Cover and let rest for 2 minutes. The risotto should be creamy and slightly fluid. Serve immediately, garnished with extra mint and lemon zest if desired.