Spring Risotto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat the oil in a wide saucepan. Fry the onion over medium heat while stirring until transparent.

2. 2

   risotto rice at once. Continue to roast for 1-2 minutes while stirring until the rice grains begin to crackle softly. A tip on the edge: The grains should become nice and glassy, but not turn golden brown.

3. 3

   Measure out the wine, add it and let it evaporate at medium heat for 2-3 minutes while stirring. Afterwards the rice has taken on the aroma of the wine. Wonderful, we say!.

4. 4

   Dissolve the stock in approx. 1 l hot water. But do not use boiling water, otherwise the starch will stick together and the liquid will not be absorbed by the rice later. Slowly pour the stock into the risotto in wedges until the rice is completely covered.

5. 5

   Stir now and then. IMPORTANT: As soon as the rice has absorbed the stock, keep adding stock until it is covered again.

6. 6

   Now you need some stamina and a good read! Simmer rice open at low heat for 30-35 minutes. Stir, stir, stir ... otherwise the risotto will bake at the bottom of the pot. Add stock again and again until the rice is nice and creamy but still firm to the bite.

7. 7

   Try a few grains in between. If you don't like al dente, just let the risotto simmer a few minutes longer.

8. 8

   Meanwhile, wash the asparagus, cut the woody ends off generously and cut the asparagus into pieces about 2 cm in size. Fold the asparagus and frozen peas into the risotto about 5 minutes before the end of the cooking time.

9. 9

   Grate the parmesan and stir into the hot risotto with butter. Season the risotto with salt, pepper and sugar. Would you like more spring in your risotto? Wash the chives, chop into fine rolls and fold into the finished risotto.

10. 10

    It's so green.