Ingredients
- 150 g risotto rice (Carnaroli gives the best results but Arborio is easier to find)
- 150 g asparagus
- 1 tbsp olive oil
- 1 tbsp butter (or double the amount olive oil)
- 1 small onion
- 100 g peas (fresh, canned or frozen are fine)
- 700 ml vegetable stock
- 20 g hard cheese, grated
- 1 small handful mint, fresh optional
- 1 small handful basil, fresh optional
- 1 small handful parsely optional
- 120 ml white wine optional
Instructions
Chop the asparagus into small pieces.
Finely dice an onion.
Let the butter/oil melt in the pan and add the onion and cook until it’s translucent.
Add the rice and toast for a minute or two. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated)
Then add 500ml of the stock and stir.
Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir)
Add in the asparagus and peas, stir and leave for 5 more minutes.
You probably need to add some more liquid (it will depend on the heat applied).
Now, check the rice. It may need a few more minutes to finish cooking.
Once the rice is soft it’s time to give it the finishing touch - if needed add a little water (add in small amounts, you don’t wanna overdo it!) and a little grated cheese to get the creaminess right.
Remember: it needs to flow like lava.