Directions
Are you tired of the usual risotto, and you want a simple dish to make, but one that is also light and free of meat?
Well, keep reading. We have the right recipe for you to make a spring first course with a unique taste.
Ingredients for risotto with asparagus and peas
- 300 grams of Carnaroli rice
- 1 golden onion
- 300 grams of asparagus
- 150 grams of peas
- 1 clove of garlic
- 150 grams of Parmigiano Reggiano
- 30 grams of butter
- 1 glass of dry white wine
- 2 liters of broth
- 50 grams of lemon peel
- 50 grams of parsley
- 10 grams of salt
- 10 grams of pepper
- 3 grams of nutmeg
- 30 grams of extra virgin olive oil
How to prepare risotto with asparagus and peas
Cut the asparagus into cubes. Set aside a few tips for the garnish.
Boil the peas in salted water for 10 minutes.
Finely chop the onion and fry it in four tablespoons of extra virgin olive oil without it taking on color.
Add the rice and toast, add the wine and let it evaporate. Meanwhile, you must never stop mixing.
When the wine has evaporated, pour in the broth, cook gently, and stir the rice.
Meanwhile, put the garlic in a pan with a couple of tablespoons of olive oil, fry for 3 minutes, add the asparagus and the peas, season with salt and pepper and cook for 5 minutes more. Add the asparagus and peas to the risotto when it is almost cooked.
When cooked, remove from the heat and stir in the butter, Parmigiano Reggiano, a sprinkling of freshly ground pepper. Let it rest for a few minutes, then serve the perfect risotto.
Cooking tips
Do not overcook the asparagus, which must remain crunchy and not lose its delicate taste.
To not waste anything, with a potato peeler, clean the hard part of the asparagus.
Add a little parsley and a little grated lemon zest as a garnish. Use only organic lemons and pay attention to the white part, which is unpleasant.
Which wine to pair with risotto with asparagus and peas?
The recipe is a hymn to spring, with fresh and buttery flavors that run through a green meadow. We combine an elegant and rocky sparkling wine such as Paladino, the Trentodoc from the Revì winery, very floral and full of citrus flavors, with a silky mouth, which creates an intriguing contrast with the sweetness of the dish. If you want to pair a still wine, Sauvignon Blanc and Chenin Blanc are excellent too.
If you prefer to combine a cocktail, the delicious taste of the Mojito is ideal!
