This rich and creamy lemony risotto with an addition of fresh spring asparagus and green peas will have you dreaming of spring!
- 10–12 green asparagus tops
- 2 Tablespoons olive oil, divided
- 2 Tablespoons butter, divided
- 2–3 small shallots, minced (or 1 small red onion, minced)
- 2 cloves garlic, minced
- 3 or 4 thyme sprigs
- 1 lemon, zest only
- 1 cup (250g) arborio rice
- 1/2 cup (150 ml) white wine
- 3–4 cups (0.75–1 L) vegetable stock
- 1/2 cup (50g) grated parmesan
- 1/2 cup (75g) cooked green peas, fresh or frozen
- Salt and pepper, to taste
- Fresh herbs (chives, thyme, parsley…)
- Heat up one tablespoon of olive oil in a frying pan over a medium heat. Place in the asparagus tops and lightly stir-fry them for a minute or two, just enough that they soften and get a glaze. Set aside.
- In a separate pot bring the vegetable broth to a light simmer, just enough to warm it up. Try keep it warm for the time you’re cooking the risotto.
- Melt the remaining tablespoon of olive oil with one tablespoon of butter in a large non-stick saucepan and fry the shallots for about 5 minutes, until softened, but not colored. Add the minced garlic, stir, and fry one more minute.
- Add the risotto rice, stir in the thyme and lemon zest, and cook for a few more seconds, until the rice is glistening.
- Pour in the wine, stirring continuously until absorbed.
- Add a ladleful of hot stock at a time, cooking over a medium heat and keeping stirring until all the stock is absorbed. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
- Add the remaining tablespoon of butter and the grated parmesan cheese on top. Do not stir. Cover with a lid and leave the risotto to sit for a few minutes so that all the flavors and liquid absorb and settle.
- Stir through the green peas and fresh herbs before serving, and served with the green asparagus on top.