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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.
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.
If you try this asparagus risotto or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Asparagus risotto with green peas
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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