Asparagus risotto with green peas & fresh basil

This post is also available in german/deutsch.Asparagus risotto with green peas: Our spring-like asparagus risotto with green peas comes on the plate in pretty green. The asparagus time is short and the fine vegetables end up on our menu 1-2 times a week. Be it as a salad, on toasted farmhouse bread, as soup, with potatoes or with pasta.

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Asparagus risotto with green peas

1 onion
2-3 tbsp of olive oil
200 g risotto rice
150 white wine
500-600 ml vegetable stock, hot
40 g Montello parmesan
50 g whipped cream (15% fat)
70 g frozen green peas
black pepper
400 g green asparagus, as thin as possible
1 clove of garlic
fresh basil

Place the green peas in a small bowl and cover with warm water and let them thaw.
Chop the onion finely and sauté in olive oil until soft.
Add the rice and steam briefly.
Deglaze with white wine. Now pour the broth gradually.
Simmer the rice for 20-30 minutes and stir again and again.
Stir in the drained green peas, whipped cream and grated cheese shortly before the end.
Wash the asparagus and cut off the woody ends. Cut the sticks into pieces and fry them with the chopped garlic in oil.
Fold the asparagus under the risotto, arrange on plates and serve with basil and more cheese if you like.

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Asparagus risotto with green peas

Our spring-like asparagus risotto with green peas is quite green on the plate.

Course Risotto

Cuisine French, main dishes

Keyword asparagus, rice

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 servings

Author Klaraslife

Ingredients

• 1 onion
• 2-3 tbsp of olive oil
• 200 g risotto rice
• 150 white wine
• 500-600 ml vegetable stock hot
• 40 g parmesan
• 50 g whipped cream 15% fat
• 70 g frozen green peas
• black pepper
• 400 g green asparagus as thin as possible
• 1 clove of garlic
• fresh basil

Instructions

• Place the green peas in a small bowl and cover with warm water and let them thaw.
• Chop the onion finely and sauté in olive oil until soft.
• Add the rice and steam briefly.
• Deglaze with white wine. Now pour the broth gradually.
• Simmer the rice for 20-30 minutes and stir again and again.
• Stir in the drained green peas, whipped cream and grated cheese shortly before the end.
• Wash the asparagus and cut off the woody ends. Cut the sticks into pieces and fry them with the chopped garlic in oil.
• Fold the asparagus under the risotto, arrange on plates and serve with basil and more cheese if you like.

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