2020-08-13 / test@t

Summer risotto

A delicious summer risotto recipe. Green asparagus, fresh peas, a whole bunch of herbs in aromatic pesto ... All the flavors of summer in one plate.

Ingredients

120 g asparagus
230 g thawed or fresh green peas
230 g of green peas
20 g extra virgin olive oil
2 cloves of garlic
1/2 onion
400 g arborio rice
240 ml dry white wine
1.2 l chicken broth
50 g of finely grated Parmesan cheese
90 g of homemade pesto
10 g sea salt

STEP-BY-STEP COOKING RECIPE

Step 1

Boil water in a large saucepan and add a little salt. Prepare a pot of ice water. Dip the asparagus in boiling water for 1 minute, then transfer to ice water for 30 seconds. Discard the colander. Do the same with two types of peas.

Step 2

Heat olive oil in a large saucepan over medium heat. Chop the garlic and onion. Add them to a saucepan and cook for 30 seconds, until they become translucent. Add the rice and fry, stirring for about a minute, the grains should be soaked in oil and clear.

Step 3

Add wine to the saucepan, let it evaporate. Pour in a glass of broth and add 2 tsp. salt. Let it simmer and cook the rice without stirring until it absorbs the broth.

Step 4

Continue pouring the broth over the ladle, letting it soak into the rice until the rice is al dente. You will need about 3 more cups of broth. When the rice is almost ready, stir in chopped asparagus (keep the heads, it's more beautiful) and two types of peas. Cook for another 1 minute to warm the risotto evenly.

Step 5