Ingredients for the recipe:

• 250 g Arborio or Carnaroli rice (risotto rice)
• 1 bunch of green asparagus
• 150 g fresh or frozen peas
• 1 onion
• 1 tbsp of vegetable base (30 g)
• 1 L hot water
• 10 cl dry white wine (optional)
• 30 g grated Parmesan
• 30 g butter (optional)
• 2 tbsp olive oil
• Salt and freshly ground pepper

Preparation:

1. Prepare the vegetables:

• Wash the asparagus, trim the woody ends, and cut off the tips. Slice the stalks into pieces.
• Blanch the asparagus (tips and stalks) and peas in salted boiling water for 3 minutes. Drain and place in ice water to preserve their color.

2. Prepare the broth:

• Dissolve the vegetable base in 1 liter of hot water to make a flavorful broth. Keep it warm throughout the risotto preparation.

3. Start the risotto:

• In a large skillet or saucepan, heat the olive oil. Sauté the finely chopped onion until translucent.
• Add the rice and stir until it becomes pearly.
• Pour in the white wine and let it completely evaporate.

4. Cook the rice:

• Add a ladle of hot broth to the rice. Stir gently until fully absorbed.
• Repeat ladle by ladle for about 18 minutes, stirring regularly.

5. Add the vegetables:

• Halfway through cooking (after about 10 minutes), add the peas and sliced asparagus stalks.
• Reserve the tips for plating.

6. Finish the risotto:

• When the rice is creamy and slightly al dente, remove the pan from heat.
• Add the butter and grated Parmesan. Stir vigorously to achieve a creamy texture.
• Adjust seasoning with salt and pepper.

7. Plating:

• Serve immediately, garnishing each plate with the reserved asparagus tips.
• (Optional: Add a drizzle of extra virgin olive oil and a few shavings of Parmesan for an indulgent touch.)

Tips:

• For extra freshness, add a few mint or basil leaves or some lemon zest at serving time.
• The vegetable stock brings a natural aromatic depth without overpowering the finesse of the risotto.

Enjoy your meal!