Drive away with green broad beans and ricotta
first courses from world
Risotto with asparagus and peas
Risotto with asparagus and peas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The risotto with asparagus and peas is a real spring delight. Balanced and delicious, it's perfect for family lunches!
preparation
step 1
After removing the harder part of the stem from the asparagus, cut them into slices, keeping the ends aside. Also cut the spring onion into slices and arrange all the vegetables in a pan.
step 2
Add the olive oil, season with a pinch of salt; then add the peas and a dash of hot water and cook over medium heat.
step 3
Meanwhile, heat a thick bottomed pan over high heat. When it is hot, add the rice and toast it, stirring occasionally: you will understand that the rice is toasted when you begin to smell a delicious fragrance.
step 4
Now add the hot water to the rice a couple of ladles at a time. Continue stirring and boiling gently for about 15 minutes.
step 5
Transfer the rice al dente to the pan with the vegetables. Add a ladle of hot water and asparagus tips. Make everything flavor until the risotto has thickened.
step 6
Once cooked, let it rest for a few minutes, then complete with the chopped lemon balm or basil leaves.