John Myers
Spring Risotto
The perfect spring risotto recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus green fresh
- 200 g Green peas (TK)
- 1 small Fresh shallot
- 1 tbsp Rapeseed oil
- 700 ml Vegetable broth hot
- 1 tsp Lemon zest
- 200 g Risotto rice
- 30 g Freshly grated Parmesan
- 40 g Butter
- Salt and pepper
- Peel off the shallot and cut into small pieces. Heat the oil in a saucepan and fry the shallots in it until translucent. Add rice, simmer for about 2 minutes while stirring. Deglaze with a little vegetable stock (or white wine). Gradually a little stock and let simmer again and again, stirring occasionally.
- Wash the asparagus, peel the lower third, cut off the ends. Cut the asparagus diagonally into pieces approx. 3-4 cm in size. Add the asparagus and peas after 10 minutes and let simmer. Let the risotto simmer for a total of about 25 minutes Nice and creamy and the rice is still a bit firm to the bite. Season the risotto with lemon zest, salt and pepper.
- Add the butter and Parmesan to the risotto, allow to melt in it. Arrange the spring risotto on plates and serve garnished with grated Parmesan if necessary.
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