Name: Organic Spring Risotto with Asparagus and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 320 g risotto rice; 300 g asparagus; 150 g green peas; 2 pcs shallot; 2 cloves garlic; 1 l vegetable broth; 2 tablespoons olive oil; 100 ml white wine; salt; ground pepper; 40 g butter; 60 g parmesan; 1 pc lemon; 1 handful parsley

Step by step process

Preparation

1
Begin the spring risotto with the asparagus. Trim off the woody ends, cut the stalks into smaller pieces, and keep the tips aside for the final stage.
2
Finely dice the shallot. Mince the garlic, chop the parsley, and wash the lemon well, as you will also use some finely grated zest.
3
Bring the vegetable stock to just below a boil. Keep it hot so the rice does not cool down 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 and add the shallot. Cook it gently for about 3 minutes until softened, without letting it brown.
5
Stir in the garlic and Arborio rice. Mix for a minute so the grains coat in the fat and turn translucent at 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. Stir constantly until the liquid almost fully evaporates and only a delicate aroma remains.
7
Reach for the stock now. Add it one ladle at a time and stir well. Pour in the next only after the rice absorbs 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 10 minutes, add the chopped asparagus stalks and peas. Keep adding stock and cook until the rice is creamy and al dente.

Finishing

9
About 5 minutes before the end, add the asparagus tips. Let them soften but stay bright green and pleasantly crisp.
10
Take the pan off the heat. Stir in the butter, finely grated Parmesan, lemon zest, and a little lemon juice to brighten the risotto.
11
Taste the risotto and season with salt and pepper. Finally, stir in most of the chopped parsley so it stays fragrant and moist.

Serving

12
Divide the risotto onto plates right away, as it thickens quickly. Gently spread it into a creamy layer.
13
Sprinkle each portion with the remaining parsley. Serve without a side dish so the delicate flavor of the organic vegetables and lemon can stand out.