Asparagus Risotto with Peas
A simple asparagus risotto with peas that tastes great for dinner, lunch, or take‑out. The dish is creamy yet the rice remains al dente.
Ingredients
- 1 onion
- 50 g butter
- 1 bay leaf
- 400 g Peas (frozen)
- 1 bunch Green asparagus
- 200 ml dry white wine
- 750 ml poultry stock
- 250 g Risotto rice
- 80 g Parmesan (freshly grated)
- Salt
- black pepper (ground fresh)
- Basil
Instructions
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1.
Peel and finely dice the onion, then sauté in 30 g butter until translucent. Add the rice and stir to coat. Deglaze with 125 ml wine, letting it reduce, then add enough stock to just cover the rice and simmer gently, stirring occasionally. Add the bay leaf and continue cooking, gradually adding more stock as needed, for about 15–20 minutes. The risotto should be creamy but the rice still firm.
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2.
Peel the lower third of the asparagus and cut into pieces.
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3.
Sauté the asparagus and peas in the remaining butter. Deglaze with white wine and simmer covered for about 6 minutes until tender yet crisp. Stir in Parmesan, season with salt and pepper, garnish with basil, and serve immediately.
