I know I’ve recently posted my basic risotto recipe, which I also really like to serve with green asparagus. But I’m also a huge fan of one-pot-meals, such as chilis (one of my absolute favorites is a sweet potato chili adapted from Can You Stay For Dinner), and so I decided yesterday that we’d have a vegetarian dinner with a lot of green, and since we already had the asparagus – voilà!
Spring greens risotto with asparagus and peas
(for 2-3 portions)
180g risotto rice
1 small onion, diced
100ml white wine (I used Sauvignon Blanc)
750ml vegetable broth
250g green asparagus
2 handful frozen peas
50g parmesan, grated
juice of 1/2 lemon
Heat some olive oil or butter in a pan and fry onion dices until translucent. Add ristotto rice and let sear for a couple of seconds. It should not turn brown! Deglaze with the white wine and stir until the wine is almost absorbed. Heat the vegetable broth and slowly add more and more broth to the pan, so the rice is always just covered. Wash the asparagus and break off the stringy ends. Cut into 2-3cm pieces. In a second pan, heat about 1 tbsp olive oil and add the asparagus. Season with salt and squeeze the juice of a half lemon over the asparagus. Let cook for about 5 minutes, stirring frequently. When the risotto has absorbed most of the fluid, add the frozen peas (this will interrupt the cooking process, so make sure the rice is cooked all the way). Let cook another 5 minutes or so, until the peas are cooked. Stir in the parmesan cheese and finally the asparagus pieces. Add some freshly grated parmesan before serving. Enjoy!