Pea and Asparagus Risotto
- 1 onion
- 50 grams butter
- 1 bay leaf
- 400 grams Peas (frozen)
- 1 bunch White pepper
- 200 milliliters dry white wine
- 750 milliliters Chicken broth
- 250 grams Arborio rice
- 80 grams Parmesan (freshly grated)
- peppers (freshly ground)
Peel and finely chop the onion. Heat 30 grams (approximately 2 tablespoons) of the butter in a skillet. Add the onion and cook until translucent. Add the rice and stir until coated in the fat. Stir in 125 ml (approximately 1/2 cup) of the wine and simmer until almost reduced. Stir in enough broth so that the rice is covered and allow to simmer, while stirring, until almost completely reduced. Add the bay leaf. Add the remaining broth a ladle at a time and stir each time until the stock is reduced. This process should continue until the rice is cooked, about 15-20 minutes. The risotto should have a creamy consistency but the rice should have some bite.
Peel the bottom third of the asparagus and cut into pieces.
Sauté asparagus and peas in remaining butter. Stir in the remaining white wine, cover, and cook until al dente, about 6 minutes. Stir the Parmesan and vegetables into the risotto and season with salt and pepper to taste. Serve immediately garnished with basil.