Vegetarian Risotto with Asparagus and Peas

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• about 450 g Asparagus
• 1 cup Frozen Peas
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Dry White Wine
• 2 tbsp Olive Oil
• 0.5 cup Parmesan Cheese
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of vegetable broth into a medium saucepan and bring it to a gentle simmer over medium heat (176.7°C / 175°C). Once simmering, reduce the heat to low to keep it warm. Do not let it boil.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 0.5 medium onion and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
3. 3Add the 2 cloves of garlic to the pot and cook, stirring constantly, until you can smell its fragrance, about 1 minute more. Be careful not to let it burn.
4. 4Add the 1.5 cups of Arborio rice to the pot. Stir the rice constantly for 2 minutes until the edges of the grains look slightly transparent.
5. 5Pour in the 0.5 cup of dry white wine. Continue stirring constantly until the wine has been completely absorbed by the rice.
6. 6Add 1 cup of the warm vegetable broth to the rice. Stir constantly until the liquid is almost completely absorbed. Repeat this process, adding 1 cup of broth at a time and stirring until absorbed, for about 20 to 25 minutes. The rice should be creamy but still have a slight bite.
7. 7While the rice is cooking, prepare the asparagus. Trim the tough ends off the about 450 g of asparagus and cut the spears into 2.54 cm pieces. During the last 5 minutes of the rice cooking time, stir the 2.54 cm asparagus pieces and the 1 cup of frozen peas into the risotto.
8. 8Once the rice is cooked and creamy, remove the pot from the heat. Stir in the 0.5 cup of Parmesan cheese, 2 tablespoons of butter, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until everything is well combined and melted.
9. 9Serve the risotto immediately.

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