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Risotto with asparagus and peas

ingredients

servings

2

Rice

160 oz

Field asparagus

250 oz

Peas, frozen

150 oz

Spring onions

1 unit

Salt

to taste

Extra virgin olive oil

1 spoon

Basil

5 leafs

Water

to taste

first courses from world

Risotto with asparagus and peas

Risotto with asparagus and peas

vegan high in iron source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with asparagus and peas

The risotto with asparagus and peas is a real spring delight. Balanced and delicious, it's perfect for family lunches!

Risotto with asparagus and peas step 1

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.

Risotto with asparagus and peas step 2

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.

Risotto with asparagus and peas step 3

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.

Risotto with asparagus and peas step 4

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.

Risotto with asparagus and peas step 5

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.

Risotto with asparagus and peas step 6

step 6

Once cooked, let it rest for a few minutes, then complete with the chopped lemon balm or basil leaves.

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