Summary

Ingredients

• 250 g rice (risotto rice)
• 100 g peas, also frozen
• 250 g asparaus, reen
• 250 g asparaus, white
• 1 zucchini
• 2 tablespoon butter
• 100 ml white wine
• 1 liter vegetable stock
• 1 small onion (s) or shallot
• 100 g parmesan, rated
• 1 bowl watercress, fresh
• olive oil
• salt and pepper

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Instructions

1. Heat some olive oil in a saucepan. Peel and chop the onion or shallot. Put together with the risotto rice in a suitable saucepan and sweat in it. Season to taste with a little salt and pepper. Then deglaze with white wine. Stir and add the vegetable stock gradually. In doing so, let the liquid boil down again and again and stir well.
2. Wash the zucchini and cut into strips. Peel the asparagus and cut into pieces approx. 2 cm long. Then add to the risotto together with the peas. Keep adding the vegetable stock, stirring constantly, until the risotto is firm to the bite and has reached the desired consistency. Shortly before the end, I add another sip of wine. Then fold in the butter and parmesan and refine with watercress. Serve hot.
3. Tip: a separate meal - but once we had a dollop of hollandaise sauce with it.