Risotto with green asparagus and peas

Ingredients for 4 servings:

• 1 onion(s), white
• 2 garlic cloves
• 500 g asparagus, green
• 1 liter vegetable broth
• 200 g peas, frozen
• 4 tbsp olive oil
• 300 g risotto rice
• 250 ml white wine (Riesling)
• 2 tbsp pine nuts
• 150 g Parmesan
• 2 sprigs lemon thyme
• 2 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely dice the onion and garlic. Peel the lower third of the asparagus and trim off the dry ends. Cut the asparagus into pieces about 3 cm long. Heat the vegetable stock. Heat 2 tablespoons of olive oil in a saucepan. Sauté the onion. Add the garlic and rice and sauté until the seeds become translucent. Deglaze with white wine and pour in half of the stock. Simmer on low heat for about 25 minutes, stirring occasionally, adding a little more stock at a time. Roast the pine nuts in a dry pan until golden brown, then remove. Heat another 2 tablespoons of olive oil in the pan and fry the asparagus and peas for about 5 minutes. Grate the Parmesan cheese and pluck the thyme leaves from the stalks. Stir the butter and 2/3 of the Parmesan cheese into the risotto and season with salt and pepper. Fold in the asparagus, peas, and thyme. Sprinkle with the remaining Parmesan and pine nuts.