Risotto with asparagus, peas, fresh herbs and lemon peel
30. May 2013
This recipe taken and modified from my favorite Vegetarian living recipe is suitable for a quick lunch or dinner. Like all risotto and pasta, it's something special. It heals the soul and heart. You have to try it, but a great deal of fresh herbs, lemon peel, wine and vegetables are really great.
And if you do not know the frozen Petit Pois peas from M & S, definitely try. It is a selection of sweet sweet peas and half the size of those commonly available.
20 minut
-
4
porce
Postup
1.
In a larger deep pan, leave half the butter in the middle heat. Slowly rest the shallots on it. When it is soft and sweet, add the rice and stir well.
2.
Pour the wine over the rice and let it bubble for a few minutes and absorb it. When almost all the fluid is absorbed, add the full broth to the broth. With occasional mixing, wait until the liquid is almost all absorbed before adding another ladle. After a few sips, re-absorbing and evaporating the broth, add the asparagus and pepper with salt and pepper.
3.
After about 10 minutes, or when your asparagus appears almost finished, add the peas. If necessary, apply, but slightly, so that the final risotto has a creamy consistency. When peas, asparagus just as you like, and rice no longer has a solid chalky kernel, hang it. It should be a moment after adding peas. The rice should be cooked for around 18 minutes in order to maintain the al dente structure. It is not necessary to use the broth in its entirety; the ingredients are only indicative.
4.
Add the remaining ingredients. This means all the finely chopped herbs, lemon peel, cheese and the remaining half of the butter, stir well and leave a minute's rest before serving.
