Summary

Ingredients

• 150 g risotto rice
• 1 shallot (s)
• 125 ml white wine
• 375 ml chicken broth or vegetable broth
• 500 g asparaus, white
• 150 g suar snap peas
• olive oil
• butter
• 100 ml cream
• Parmesan
• some wild garlic leaves
• some lemon zest, organic
• Salt and pepper, black, from the mill
• some sugar, brown

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Instructions

1. Peel the asparagus and cut off the woody ends. Cut the sticks into pieces 2 - 3 cm in size, leaving the tips a little longer (5 - 6 cm). Wash and drain the sugar peas, cut in half if necessary. Cut off the stalks of the wild garlic leaves, cut the leaves into smaller pieces, wash and drain. Cut the shallot into small cubes.
2. Melt some olive oil and butter in a pan. Add the asparagus pieces and snow peas and sauté briefly. Then caramelize the vegetables with a little brown sugar, salt and pepper. Add a small dash of water and steam the vegetables with the lid on for about 5 minutes until the asparagus is cooked through.
3. Put the asparagus ends and about 10 snow peas aside and keep warm.
4. Melt the butter in a saucepan. Add the shallot and let it become translucent, add the rice and sauté a little while stirring. Deglaze with white wine and simmer over low heat. Gradually pour in the broth so that the rice always has enough liquid. After about 20 minutes add the cream, some grated Parmesan and grated lemon zest. Salt and pepper the risotto rice as required and stir again and again. When the risotto is done (the rice must still have a bit of bite), fold in the vegetables and wild garlic and let it steep for a moment.
5. Arrange the risotto on plates and decorate with the asparagus ends and the remaining sugar snap peas. Pour some parmesan on top and serve.