How To Cook Risotto With Peas, Asparagus And Parmesan - Recipe
Author: Joe Fowler
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Risotto with peas, asparagus and parmesan". Delicious recipe.
Required products :
- 70 grams of butter
- 1 onion, chopped
- 2 cloves garlic, mashed
- 1 stalk of celery, chopped
- 150 grams of asparagus, cut into pieces
- 300 grams of rice (pearl or other)
- 200 milliliters of white wine
- 700 milliliters of vegetable broth
- 150 grams of fresh peas
- 2 tablespoons cream fry
- 120 grams of parmesan, grated
- 1/2 lemon
- salt and pepper to taste
- olive oil for serving
Method of preparation :
Heat 50 grams of butter and fry the onion and garlic until soft. Add the celery and half the asparagus, cook for 2 minutes. Pour the rice and fry, stirring often, until translucent. It's time to add the wine. Cook, stirring constantly, until the liquid evaporates.
Pour 500 milliliters of the broth, stirring often, until completely absorbed. Add the remaining 200 milliliters of broth, asparagus and peas. Bring to the boil and cook until the rice absorbs all the liquid.
Remove the risotto from the heat and mix with the creamy frayche , 80 grams of parmesan, the peel and juice of 1/2 lemon and the rest of the butter. Season the dish to taste and serve, sprinkled with grated Parmesan cheese and olive oil.
Enjoy your meal!
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