Asparagus and Snap Peas Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reen
- 150 g suar snap peas
- Salt water
- 300 g rice (risotto rice)
- 200 ml white wine (to taste)
- 1 shallot (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 2 tablespoon pine nuts
- 70 g parmesan cheese
- pepper
- chervil
Print Recipe
Pin Recipe Instructions
- Peel the lower third of the asparagus and cut off the ends. Sort out the sugar snap peas and remove the thread. Cook the sugar snap peas and asparagus in salted water for about 10 minutes, remove and set aside, do not throw away the vegetable water.
- Peel and dice the shallot and the clove of garlic and sauté in a little oil. Then add the risotto rice and cook with it. Deglaze with the wine and pour in some of the vegetable water.
- Let the rice simmer until the liquid is absorbed, then pour in again (vegetable water or white wine, if you like). Let the whole thing simmer for about 25 - 30 minutes, stirring again and again and checking that nothing burns or that there is enough liquid.
- Finally fold in the asparagus, snow peas and pine nuts. Season to taste with pepper and chervil. Arrange on plates and sprinkle with parmesan if you like.
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