Asparagus and sugar snap pea risotto

Ingredients for 4 servings:

• 500 g asparagus, green
• 150 g sugar snap peas
• 300 g risotto rice
• 200 ml white wine, as desired
• 1 shallot(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 2 tbsp pine nuts
• 70 g Parmesan
• pepper
• chervil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the bottom third of the asparagus and trim the ends. Sort the snow peas and remove the strings. Cook the snow peas and asparagus in salted water for about 10 minutes, remove and set aside, do not discard the vegetable water. Peel and dice the shallot and garlic clove, and sauté in a little oil. Then add the risotto rice and sauté. Deglaze everything with the wine and pour in some of the vegetable water. Let the rice simmer until the liquid is absorbed, then add more vegetable water or white wine, if desired. Simmer everything for about 25-30 minutes, stirring frequently to ensure nothing is burning and that there is enough liquid. Finally, fold in the asparagus, snow peas, and pine nuts. Season the risotto with pepper and chervil. Serve on plates and sprinkle with Parmesan cheese, if desired.