Spring Risotto

Ingredients for 3 servings:

• 200 g rice (risotto rice, e.g. Arborio or Carnaroli)
• 2 tsp olive oil
• 1 small shallot(s)
• 1 piece(s) of celery (approx. 1/8 of a bulb)
• 1 large carrot(s)
• 1 small zucchini
• 10 stalk(s) asparagus (Thai asparagus), alternatively about 4 stalks of green asparagus
• ½ red bell pepper(s)
• 80 ml white wine
• 500 ml vegetable stock, more if needed
• 50 g Parmesan, freshly grated
• 2 tbsp butter
• 1 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian spring risotto

Peel and finely chop the shallot. Cut the celery, carrot, and zucchini into approximately 5 mm cubes. Peel the bell pepper (this is best done with a vegetable peeler) and dice it finely. Cut the Thai asparagus into approximately 2 cm long pieces. Bring the broth to a boil and keep warm. In another pot, heat olive oil and sauté the shallots, carrots, bell pepper, and celery for about 3 minutes. Add the rice and sauté until all the grains are evenly coated with oil and translucent. Deglaze with the white wine, reduce the heat, and add a little more broth. Gradually add more broth and stir. After about 5 minutes, fold in the zucchini cubes and continue stirring. 8-10 minutes before the end of the cooking time (it takes me 20-25 minutes), add the Thai asparagus. When the risotto has a nice creamy consistency and the grains are cooked but still a little firm to the bite, add the Parmesan and parsley, and stir in the butter. Season with salt and pepper and serve. If you like, you can also sprinkle freshly grated Parmesan on top at the table.