Green risotto

Ingredients for 4 servings:

• 250 g rice (risotto rice)
• 100 g peas, also frozen
• 250 g asparagus, green
• 250 g asparagus, white
• 1 zucchini
• 2 tbsp butter
• 100 ml white wine
• 1 liter vegetable broth
• 1 small onion(s) or shallot
• 100 g Parmesan, grated
• 1 bowl of watercress, fresh
• olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Heat a little olive oil in a pan. Peel and finely chop the onion or shallot. Place it in a suitable pan with the risotto rice and sauté. Season immediately with salt and pepper. Then deglaze with white wine. Stir and gradually add the vegetable stock, stirring well as the liquid reduces. Wash the zucchini and cut into strips. Peel the asparagus and cut into pieces about 2 cm long. Then add it to the risotto along with the peas. Stir continuously, adding a little more vegetable stock until the risotto is al dente and has reached your desired consistency. I also add a splash of wine shortly before the end. Then fold in the butter and Parmesan and finish with watercress. Serve hot. Tip: This is a standalone dish—although we once added a dollop of hollandaise sauce.