Asparagus Risotto with Sugar Snap Peas

Ingredients

• 500 g fresh green asparagus
• 100 g fresh spinach leaves
• Salt
• 150 g sugar snap peas
• 1 Garlic clove
• 3 tbsp olive oil
• 350 g arborio rice
• 1.2 l Vegetable broth
• 80 g Parmesan cheese
• 1 tbsp butter
• black pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash the asparagus, peel only the lower third, trim the ends and cut into bite-sized pieces. Wash the spinach, rinse it, and collapse it in lightly boiling salted water; drain, shock with cold water, and let drain. Wash the sugar snap peas, trim the ends, halve them crosswise, blanch in boiling salted water for about 4 minutes; drain, shock, and let drain. Heat 2 tbsp oil in a pan, add the crushed garlic, sauté briefly, then add the asparagus, brown all around, and set aside. Toast the rice in 1 tbsp hot oil, then gradually add broth over about 20 minutes while stirring occasionally until the rice is al dente; use more or less liquid as needed.

2. 2.

   Five minutes before the rice finishes cooking, add the asparagus and sugar snap peas and cook through. Finally add the sugar snap peas and spinach, warm them, then stir in butter chunks and 40 g grated Parmesan.

3. 3.

   Season with salt and pepper, plate, grate remaining Parmesan over the top, and garnish with parsley as desired.