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Spring Risotto with Asparagus, Peas, and Lemon
45 min4 servingsMedium
Ingredients
- 300 gArborio rice, labeled gluten-free
- 400 gGreen asparagus
- 150 gFrozen peas
- 1,1 lHot low-salt vegetable stock labeled gluten-free
- 70 gShallot, finely chopped
- 1 strúčikGarlic, finely chopped
- 100 mlDry white wine
- 15 mlOlive oil
- 35 gButter
- 55 gParmesan, finely grated
- 1 ksLemon, finely grated zest and juice
- 2 gSalt
- 0,5 gBlack pepper, freshly ground
Instructions
- 1
Prepare the vegetables and stock
Keep the stock hot in a small saucepan over low heat. Wash the asparagus, trim off the woody ends, and cut the stalks into pieces about 2 cm long; set the tips aside separately. Grate the lemon zest and squeeze the lemon to extract the juice.
- 2
Sauté the shallot and toast the rice
Heat the olive oil and 15 g of the butter in a wide saucepan. Add the shallot and cook, stirring, for 3 minutes, until softened but not browned. Stir in the garlic; after 30 seconds, add the rice and cook for 2 minutes, coating the grains in the fat.
- 3
Add the wine and cook gradually
Pour in the white wine and stir until it has almost completely evaporated, about 2 minutes. Then add the hot stock one ladleful at a time, stirring often and adding the next ladleful only when the rice has almost absorbed the previous one. After about 10 minutes, add the asparagus stalk pieces.
- 4
Finish cooking the asparagus and peas
Continue cooking and adding stock. When about 4 minutes remain, add the asparagus tips; add the frozen peas for the final 3 minutes. The total cooking time for the rice is usually 18 to 20 minutes. The grains should be creamy on the outside but still slightly firm in the center.
- 5
Stir in the cheese and lemon
Remove the saucepan from the heat. Stir in the remaining 20 g of butter, the Parmesan, lemon zest, and 15 ml of lemon juice. Season with 2 g of salt and add the black pepper. Taste; the risotto should be slightly tangy and loose enough to spread across the plate. If it is too thick, stir in a little more hot stock from the measured amount.