4 spear, medium (5-1/4" to 7" long) (64g)
4 tbsp (34g)
2 tbsp (30mL)
Risotto rice, dry
1/2 cup (91g)
2 cup(s) (mL)
1 small (70g)
2 tbsp (10g)
Chop asparagus to desired length and add with peas to vegetable stock. Simmer for 10 minutes. Once finished, strain and separate the stock from the vegetables.
While stock is simmering, heat half of the oil in a pan and fry the onion for 5-6 minutes until soft. Pour in rice and continue to cook for 1-2 minutes, stirring consistently.
Over the next 7 minutes or so, slowly spoon in about half of the stock and continue to stir while it simmers and absorbs the liquid.
Add the asparagus and peas. Continue to add the remaining stock slowly, in small batches until it has been absorbed. Around 10 minutes.
Taste rice to ensure it is at your desired texture. Add in more liquid bit by bit if it is still too firm. Once finished, stir in parmesan and remaining olive oil. Serve. Add some ground pepper if desired.