Risotto with porcini mushrooms, carrots and peas

Name: Risotto with porcini mushrooms, carrots and peas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g green asparagus; 5 fresh porcini mushrooms (substitute 100 g rose mushrooms); 1 Carrot; 1 medium onion; 2 TABLESPOONS Vegetable broth (instant); 4 TABLESPOONS Olive oil; 320 g Arborio Risotto Rice; 200 g frozen peas; 60 g Parmesan (piece); 50 g butter, salt, pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g green asparagus
5 fresh porcini mushrooms (substitute 100 g rose mushrooms)
1 Carrot
1 medium onion
2 TABLESPOONS Vegetable broth (instant)
4 TABLESPOONS Olive oil
320 g Arborio Risotto Rice
200 g frozen peas
60 g Parmesan (piece)
50 g butter, salt, pepper

Directions

1
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into bite-sized pieces. Clean and slice the porcini mushrooms. Peel, wash and finely dice the carrot. Peel onion and dice very finely.
2
Dissolve the stock in a good 1 l boiling water and keep it hot. Heat the oil in a large pot. Steam onion and vegetables for about 5 minutes while stirring. Add rice and roast for 1-2 minutes while stirring until the rice grains start to "crackle".
3
Slowly add some hot stock and stir from time to time. As soon as the rice has absorbed the broth, add broth again and again. After about 9 minutes cooking time, stir in frozen peas. Simmer rice open at low heat for another 10 minutes.
4
Keep stirring it so that nothing sticks. Add some stock until the rice is creamy but still al dente.
5
Grate parmesan. Fold parmesan and butter into the finished risotto. Season to taste with salt and pepper. Let it rest for 1 minute and serve hot.