Spring Risotto with Asparagus and Peas

A delicious risotto that takes no more than 40 minutes to prepare, and can be served as a main course, side dish, or warm appetizer. As a side dish, it pairs excellently with baked fish and meat, and as a main course, you can enjoy it with a bowl of salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Oil, olive

  • 2 spoons Butter, unsalted

  • 250 g Asparagus, fresh

  • 1 cup Beans, fresh

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 300 g Rice, white, medium grain

  • 120 ml Alcohol, Wine, White

  • 1.2 l Soup base, chicken, cube

  • 1 piece Mint

  • 1 handful Cheese, Parmesan, hard

  • pieces Salt, table

Steps

  1. Wash the asparagus and cut or snap off the tough ends. Cut the remaining parts into 1 cm pieces, making sure the tips remain whole. Peel the shallot and garlic, and finely chop them separately. Place a pot with broth on the stove, optionally adding the woody parts of the asparagus. Bring to a boil, then reduce the heat to low and keep the broth warm.

  2. In a deep pan or a large, shallow pot, heat oil with a piece of butter. Quickly sauté the asparagus and peas in the hot fat. The asparagus should remain firm, and the peas should thaw and soften. Remove the sautéed vegetables from the pan and set them aside on a plate.

  3. Add two tablespoons of butter to the pan where the vegetables were sautéed. Sauté the chopped shallot (or onion) in the hot fat until translucent. Add the garlic, and once fragrant, add the rice and toast it while stirring constantly until it becomes translucent. Pour in the wine and cook over moderate heat, stirring continuously, until the wine evaporates.

  4. Next, add one or two ladles of hot broth to the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth. Continue stirring the rice and gradually adding broth for the next 15 to 20 minutes. When the rice is cooked "al dente," mix in the sautéed vegetables.

  5. Rinse the herbs under running water, dry them, and finely chop. When the risotto is creamy but the rice is still slightly firm, remove the pan from the heat and mix in the chopped herbs and grated Parmesan. Add salt and/or pepper if needed. Cover the pan and let the risotto rest for 5 minutes before serving.

  6. Serve the prepared risotto in deep bowls, sprinkle with grated Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 170.57 kcal
  • Fat: 3.42 g
    • Saturated Fat: 1.61 g
  • Carbohydrates: 29.3 g
    • Sugars: 1.71 g
  • Protein: 3.42 g
  • Fiber: 1.41 g