Lemony asparagus risotto with green peas

Ingredients

• 1 tablespoon frying oil
• 1 small onion
• 3 cloves garlic
• 1.5 teaspoons thyme (fresh or dried)
• 1 cup (190g) risotto rice
• 1/4 cup (60ml) dry white wine
• 2 3/4 cups (660ml) broth, vegetable or chicken
• 9 oz (250g) asparagus
• 1 cup (150g) peas
• 3 tablespoons (25g) grated Parmesan cheese
• 1 tablespoon heavy cream
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• salt and pepper (to taste)

Instructions

1. 1

   Cut the onions into small cubes, finely chop the garlic. Trim the wooden ends of the asparagus then cut it into 1-inch (2.5cm) pieces.

2. 2

   Warm up the broth until it's hot, keep the pot with the broth on the stove over the lowest setting, it should stay hot while the risotto is cooking.

3. 3

   Heat the oil in a large pot over medium heat, add the onions and cook for about 4-5 minutes or until soft.

4. 4

   Add the garlic and thyme, cook for 30 seconds.

5. 5

   Add the rice, cook for a couple of minutes, stirring from time to time until all the grains are covered in oil and translucent at the edges.

6. 6

   Add the wine and cook until it's evaporated.

7. 7

   Add the broth, about 1/2 cup at a time. Add the first half of a cup of broth, push the rice grains with a spoon, so that all the rice is submerged under the broth. Cook for 1-2 minutes until the rice has absorbed the broth that was above the rice. Now stir the rice with a spatula and cook, stirring until there's no broth in the pot and the rice starts to stick to the bottom of the pot. Add another 1/2 cup of broth and cook as described before.

8. 8

   After about 25 minutes add the asparagus, and cook (adding broth as described above) for about 5-10 minutes until it's tender but still crunchy. The rice should be cooked al dente at this point (it should be soft but still have a little bit of bite to it), if it's not soft, cook it a little bit longer.

9. 9

   Add the peas, parmesan cheese, cream, lemon zest and juice, cook for a minute.

10. 10

    Season the risotto with salt and pepper to taste.

11. 11

    Serve sprinkled with more parmesan cheese and thyme leaves.

12. 12

    Enjoy!