Vegetables are abundant, more varied and cheaper than before. It’s time to enjoy summertime. My Spring Risotto recipe brings great satisfaction thanks to the asparagus, spring onions and peas. The method of cooking this risotto, different from the one we usually know, makes it particularly digestible and gives it a delicate flavour. So go ahead and… Bon Appétit at laclassedecuisine.com !
Serves 4 Preparation & Cooking Time 25 minutes
- 240 g (1 cup) Arborio rice or round rice
- 40 g (21/2 Tbsp) butter
- 30 g (2 Tbsp) grated parmesan
- 200 g (1 bunch) green asparagus
- 100 g (1/2 cup) shelled peas
- 2 spring onions
- Salt and freshly ground pepper
Wash and peel the asparagus if necessary and then cut them from the tip and stopping at the point where they cease to be tender, sections them into 3 cm (a little more than 1 inch) long.
Cut the onions roots and the outer shell and slice them thinly. Prepare the peas.
In a cast iron pot, boil 75 ml (3 cups) water. When boiling, throw rice and immediately after vegetables in it. Add salt and cook over medium to low heat, stirring often, this for 15 to 18 minutes, stirring constantly, especially towards the end and gradually adding hot water when it’s necessary. the rice should not be dry.
Remove from heat, add the Parmesan and butter cut into small pieces. Stir until everything is melted and serve immediately. It is just delicious 🙂