Creamy Asparagus and Pea Risotto with Lemon and Parmesan

Ingredients

• Arborio rice300g
• Vegetable broth1.5L
• Asparagus300g
• Frozen peas150g
• Dry white wine120ml
• Shallot1 medium
• Garlic cloves2
• Unsalted butter60g
• Olive oil2 tbsp
• Parmesan cheese80g
• Lemon zest1 tbsp
• Fresh parsley2 tbsp
• Saltto taste
• Black pepperto taste

Directions

1. 1

   Prepare the broth: In a saucepan, bring the vegetable broth to a simmer, then reduce heat to low and keep warm.

2. 2

   Sauté the aromatics: In a large, heavy-bottomed pot, heat olive oil and 20g butter over medium heat. Add the shallot and garlic, and cook until soft and translucent, about 3 minutes.

3. 3

   Toast the rice: Add the Arborio rice and stir to coat, toasting for 1-2 minutes until the edges become translucent.

4. 4

   Deglaze and add broth: Pour in the white wine and stir until fully absorbed. Then add the warm broth one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding more. Continue for about 18-20 minutes, until the rice is creamy but still al dente.

5. 5

   Cook the vegetables: While the rice cooks, blanch the asparagus in boiling salted water for 2 minutes, then transfer to an ice bath. Drain and cut into 2cm pieces. In the last 5 minutes of cooking the rice, stir in the asparagus and frozen peas.

6. 6

   Finish and serve: Remove from heat. Stir in the remaining 40g butter, Parmesan cheese, lemon zest, and parsley. Season with salt and pepper. Let rest for 2 minutes, then serve immediately.