Name: Organic Spring Risotto with Asparagus and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 80 g risotto rice; 75 g asparagus; 37.5 g green peas; 0.5 pcs shallot; 0.5 clove garlic; 0.25 l vegetable broth; 0.5 tablespoon olive oil; 25 ml white wine; salt; ground pepper; 10 g butter; 15 g parmesan; 0.25 pcs lemon; 0.25 handful parsley

Step by step process

Preparation

1
Trim off the woody ends of the asparagus, cut the stalks into smaller pieces, and keep the tips aside for the final stage of cooking.
2
Finely dice the shallot, mince the garlic, chop the parsley, and wash the lemon thoroughly, as you will also use some finely grated zest.
3
Bring the vegetable stock in a saucepan to just below a boil and keep it hot so the rice does not cool down unnecessarily during cooking.
TIP:
Always add hot stock to risotto. Cold liquid lowers the temperature in the pan, causing the rice to cook unevenly and making it harder to maintain its typical creamy consistency.

Cooking

4
Heat the olive oil in a wide pan, add the shallot, and cook gently for about three minutes until softened without letting it brown.
5
Stir in the garlic and Arborio rice, mix for one minute, and let the grains lightly coat in the fat and turn translucent around the edges.
TIP:
Briefly toast Arborio rice in fat before adding liquid. The grains become coated, the surface firms up slightly, and they hold their shape better, while the starch is released gradually to create a creamy risotto.
6
Pour in the white wine, if using, and stir constantly until the liquid has almost completely evaporated, leaving only a delicate aroma.
7
Start adding the hot stock one ladle at a time, stirring each time and adding the next portion only when the rice has absorbed most of the liquid.
TIP:
Add the stock to the risotto gradually in small amounts. Only add more once the previous amount has been almost fully absorbed. This allows the starch to be released steadily, keeping the risotto creamy rather than overcooked.
8
After ten minutes of cooking, add the chopped asparagus stalks and peas, continue adding stock gradually, and cook until the rice is creamy and al dente.

Finishing

9
About five minutes before the end, add the asparagus tips so they soften but stay bright green and pleasantly crisp.
10
Take the pan off the heat and stir in the butter, finely grated Parmesan, lemon zest, and a little lemon juice to brighten the risotto.
11
Taste the risotto, season with salt and pepper, and finally stir in most of the chopped parsley so it stays fragrant and moist.

Serving

12
Divide the risotto onto plates immediately, as it thickens quickly when left to stand, and gently spread it into a creamy layer.
13
Sprinkle each portion with the remaining parsley and serve without a side dish so the delicate flavor of the organic vegetables and lemon finish can stand out.