“Today, there’s a quick seasonal lunch: risotto with asparagus and green peas… 💗 Delicious, creamy, with onions, garlic, fresh asparagus, and green peas – I used frozen ones as there are no fresh ones yet. For an intense flavor boost, there’s, of course, a touch of butter, Parmesan, and… peanuts. If you like and can eat them, you shouldn’t skip them; they really add a great finish to the entire dish, giving the delicate risotto a pleasant crunch. The whole dish is prepared in 25 – 30 minutes, so I recommend it for a quick lunch or a nice dinner… 👌”
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Risotto
Ingredients
4 tablespoons of olive oil
1 medium-sized onion or a few shallots
2 large garlic cloves
1 bunch of asparagus (400 g)
100 g green peas (I used frozen ones)
3/4 cup of risotto rice (e.g., Arborio)
40 ml white wine (optional)
800 ml vegetable broth
2 teaspoons of butter
Salt and pepper to taste
3 – 4 tablespoons of grated Parmesan (or, for example, Grana Padano)
0.5 cups of peanuts
Some grated lemon or lime zest
Directions
- Roast the peanuts in a dry frying pan briefly. Set aside.
- Wash and dry the asparagus. Break off the woody ends of the asparagus (hold at the top and it should break where the asparagus is toughest). Peel the asparagus with a vegetable peeler. Cut the tips to about 3-4 cm in length and slice the remaining asparagus into approximately 1 cm thick rounds.
- Heat 2 tablespoons of olive oil in a pan and briefly sauté the finely diced onion. Add the thinly sliced garlic and sauté for 15 seconds. Now add the asparagus, stir, and cook for 5 – 7 minutes until the asparagus is tender.
- Transfer the vegetables to a separate bowl. In the same pan, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the rice, stir well to coat the grains with oil, and heat for 1 minute. Pour in the wine, stir, and let it evaporate.
- Pour 1 ladle of broth over the rice and cook the risotto on low heat until the rice has absorbed all the liquid, stirring occasionally. Season with salt and pepper and add another ladle of broth. Once you’ve added two more portions of broth, add the vegetables and lemon zest to the rice, stir, then continue adding broth and cooking the risotto. The risotto should be velvety and creamy, the whole process should take about 16-18 minutes. Finally, add the second teaspoon of butter. Taste the finished risotto and add salt and pepper if needed. Serve on plates and sprinkle with Parmesan cheese and roasted peanuts.
Done! Enjoy
