Zucchini and Asparagus Risotto

Ingredients

• 1 onion
• 60 g Butter
• 250 g Arborio rice
• 150 ml dry white wine
• 750 ml vegetable broth
• 1 bay leaf
• 1 bunch Green asparagus
• 100 g shiitake mushrooms
• 1 Zucchini
• 200 g peas (frozen)
• 80 g freshly grated Parmesan cheese
• 1 tbsp fresh chopped parsley
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely dice the onion. Sauté in 30 g butter until translucent.

2. 2.

   Add the rice and stir to coat with butter.

3. 3.

   Deglaze with white wine, letting it reduce slightly.

4. 4.

   Gradually add enough broth to just cover the rice, simmering gently while stirring occasionally.

5. 5.

   Add the bay leaf and continue cooking, adding more broth as needed, for about 20-25 minutes until the rice is al dente.

6. 6.

   The risotto should be creamy yet firm to the bite.

7. 7.

   Trim the lower third of the asparagus and cut into ~3 cm pieces.

8. 8.

   Clean and slice the shiitake mushrooms.

9. 9.

   Wash, trim, halve lengthwise, and slice the zucchini. Thaw the peas.

10. 10.

    Sauté the asparagus in remaining butter, add mushrooms and cook briefly, then stir in zucchini and peas. Cover and simmer for about 4 minutes until tender; add a splash of water if needed. Let any excess liquid evaporate at the end of cooking.

11. 11.

    Add the cooked vegetables to the risotto, fold in Parmesan and parsley, season with salt and pepper, and serve on warmed plates.