Asparagus and Pea Risotto

Ingredients

• 800 g white asparagus
• Salt
• sugar
• 150 g green peas (frozen)
• 1 onion
• 6 tbsp butter
• 250 g Arborio rice
• 200 ml dry white wine
• 4 tbsp freshly grated Parmesan
• black pepper (ground fresh)
• freshly shaved Parmesan for garnish

Instructions

1. 1.

   Peel the asparagus, cut off the woody ends and slice half of each stalk into 2 cm pieces; halve the other half lengthwise and crosswise.

2. 2.

   Bring the asparagus skins with the end sections and 1.2 l water to a boil, add ½ tsp salt and sugar, and simmer over medium heat for 15 minutes. Strain the broth.

3. 3.

   Let the asparagus pieces soak in the hot broth for 5 minutes, remove and drain. Add the halved stalks to the still-hot broth and let them sit for 5–6 minutes. Remove, shock with cold water, and drain well.

4. 4.

   Thaw the peas. Peel the shallot, finely chop it, and sauté in a hot pot with 2 tbsp butter until translucent. Add the rice, stir briefly, then deglaze with white wine. Let the liquid absorb fully, then add a splash of broth so the rice is just covered. Repeat this process over medium heat until the rice is cooked but still al dente.

5. 5.

   Fold in the peas, asparagus pieces, 2 tbsp butter and freshly grated Parmesan; let it rest for 4 minutes. Season with salt and pepper.

6. 6.

   Sauté the asparagus sticks in a hot pan with the remaining melted butter, arrange the risotto on plates, place the asparagus sticks atop, and sprinkle with freshly shaved Parmesan before serving.