Asparagus Risotto

With peas

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.

You’ll need

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:

  1. Blend olive oil and parsley together in a food processor until smooth.
  2. With a sieve, separate the leafy parts of the parsley from the oil, so all what’s left is deliciously green oil.
  3. Fill the oil in a container and keep in the fridge.

How to make the risotto:

  1. Peel and thinly slice the onion and garlic clove. Sauté them in a warm pan with some oil.
  2. 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.
  3. 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.
  4. Grind parmesan and add to the rice together with some rice and loads of freshly ground pepper.
  5. 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 ;)
  6. Peel the peas and add them together with the asparagus to the risotto.
  7. Serve the risotto and drizzle some of the parsley oil on top.
  8. Enjoy and remember to tag your own creations with #eatgrim or @eatgrim on Instagram.

Recipe by Christina Bønding