This risotto is the definition of the word “spring”. Fresh peas, buds of delicious asparagus and creamy cheese. It’s topped with a beautiful oil made of fresh parsley. Eat the risotto just as it is, or serve it with chicken or salmon.
For the parsley oil:
- 100 ml olive oil
- 1 bunch of fresh parsley
For the risotto:
- 1 garlic clove
- 1 white onion
- 300 g risotto rice
- 250 ml white wine
- 1 litre vegetable broth
- 50 g parmesan
- 1 tsp. salt
- Freshly ground black pepper
- 150 g green asparagus
- 300 g green peas
- Olive oil or butter
Here’s how to make the risotto:
How to make the parsley oil:
- Blend olive oil and parsley together in a food processor until smooth.
- With a sieve, separate the leafy parts of the parsley from the oil, so all what’s left is deliciously green oil.
- Fill the oil in a container and keep in the fridge.
How to make the risotto:
- Peel and thinly slice the onion and garlic clove. Sauté them in a warm pan with some oil.
- Raise the heat and add the risotto rice. Fry for a couple of minutes while stirring. In the meantime, make the veggie broth in a separate pot.
- Add white wine to the pan while constantly stirring and until the wine has evaporated. Add the veggie broth, starting with a bit and adding more as soon as the liquid gets soaked up by the rice. Remember to stir constantly. Continue until the rice is smooth and done.
- Grind parmesan and add to the rice together with some rice and loads of freshly ground pepper.
- Break the woody parts of the asparagus. Cut the upper, soft parts of the asparagus into bite-sized pieces. Fry them in a hot pan with some olive oil for a couple of minutes. If you want to know what to do with the woody ends, read our article on reducing food waste by using all parts of your asparagus ;)
- Peel the peas and add them together with the asparagus to the risotto.
- Serve the risotto and drizzle some of the parsley oil on top.
- Enjoy and remember to tag your own creations with #eatgrim or @eatgrim on Instagram.
Recipe by Christina Bønding