Spring vegetable risotto with green asparagus and peas

Version v1 current · History (1)

Serves 3

Ingredients

• 900 ml vegetable broth
• 50 g butter
• 15 ml olive oil
• 1 shallot (large, finely diced)
• 2 garlic cloves (minced)
• 2 anchovy fillets
• 240 g arborio rice
• 100 ml dry white wine (optional — sub broth)
• 400 g green asparagus
• 150 g frozen peas
• 60 g parmesan (grated)
• 1 lemon
• salt
• black pepper

Steps

1. Bring vegetable broth (900 ml) to a low simmer in a small pot. Keep it hot the whole time.
2. In a wide pan or shallow pot, melt butter (30 g) with olive oil (15 ml) over medium heat. Add shallot (1), cook for ⏲ 3 minutes until soft. Add garlic cloves (2) and anchovy fillets (2), stir until the anchovies dissolve into the butter, about ⏲ 1 minutes.
3. Add arborio rice (240 g). Toast for ⏲ 2 minutes, stirring, until edges look translucent.
4. Add dry white wine (100 ml). Stir until absorbed.
5. Add the hot broth one ladle at a time (about 150 ml each), stirring frequently. Wait until each ladle is absorbed before adding the next. About 18 minutes total.
6. After 10 minutes of broth additions, snap the woody ends off green asparagus (400 g) and cut into 3 cm pieces. Stir into the rice. Continue adding broth.
7. In the last 3 minutes, stir in frozen peas (150 g).
8. Off heat: stir in butter (20 g), parmesan (60 g), and the zest of lemon (1). Taste for salt and black pepper. The risotto should be loose, not stiff — add a splash more broth if it's tight.
9. Serve. Cozy gets hers with a little extra Parmesan on top.