Risotto with Peas and Green Asparagus

Ingredients

• 250 g green asparagus
• 525 ml vegetable broth
• 50 g medium onions (1 medium onion)
• 1 Garlic clove
• 2 tbsp olive oil
• 120 g Risotto rice
• 1 lemon
• 125 g peas (frozen)
• 3 g chervil (3 stems)
• 50 g goat cream cheese
• Salt
• Pepper

Instructions

1. 1.

   Peel the lower third of the asparagus spears and trim the ends. Cut the asparagus into bite‑sized pieces.

2. 2.

   Bring the vegetable broth to a boil and keep warm.

3. 3.

   Meanwhile, peel and finely dice the onion and garlic. Halve the lemon and squeeze out the juice.

4. 4.

   Heat oil in a pot and sauté the asparagus over medium heat for 1–2 minutes. Remove and set aside.

5. 5.

   Add the onion and garlic to the pot and cook over medium heat until translucent.

6. 6.

   Add the rice and stir for 1 minute over medium heat.

7. 7.

   Deglaze with 100 ml of vegetable broth and 2–3 tbsp lemon juice, stirring and allowing it to reduce over medium heat.

8. 8.

   Cover the rice with another 150 ml of broth, stirring frequently, and cook for 20 minutes until al dente, adding more broth as needed.

9. 9.

   Add the asparagus and peas to the pot and simmer for 7 minutes over medium heat. Add extra broth if necessary.

10. 10.

    Meanwhile wash the chervil, shake dry, pluck the leaves, and finely chop.

11. 11.

    At the end of cooking stir in the goat cream cheese. Season with salt, pepper, and optional lemon juice, then fold in the chervil.