Asparagus Risotto with Fresh Peas
Scan the QR code to open the recipe on mobile.
Adam Price
TV chef & cookbook author
Green asparagus, fresh peas and a creamy blend of butter, parmesan and white wine are the foundation for this risotto, which showcases some of the best Danish ingredients.
Servings
: 4
Servings
Ingredients
0
350
g
risotto rice
4
shallots
100
g
butter
1
cup
dry white wine
1
splash
olive oil
1.5
l
vegetable broth
100
g
parmesan*
salt and pepper
2
bundles
green asparagus (approx. 3 nice asparagus per person)
2
bags
fresh peas to shell (should yield approx. 2 cups of peas in total)
1
bundle
bay leaves
1
bundle
chives
zest of ½ lemon
* If you want to make the dish vegetarian, use a parmesan or other hard cheese without animal rennet.
Avoid screen shutting off
Instructions
Step 1/8
0
Step 2/8
Prepare the asparagus and cut them into bite-sized pieces. Set aside the tips – they should be added at the end.
Step 3/8
Add 20 g butter and a little oil to a pot and heat it up. Sauté the finely chopped shallots until they begin to soften. Add the rice and let it fry along for a few minutes.
Step 4/8
Pour in white wine and let it boil away. Then gradually add warm broth while constantly stirring the risotto.
Step 5/8
After about 15 minutes, add the pieces of green asparagus – but not the tips. Cook for a further 5 minutes.
Step 6/8
When the risotto is nearly ready and the rice is almost fully cooked, add the peas and asparagus tips together with the zest of half a lemon.
Step 7/8
Finish by stirring in the rest of the butter and the grated parmesan. Remember that risotto should be creamy and not a thick porridge. Add the finely chopped herbs at the same time and set aside a little for plating.
Step 8/8
Serve in deep bowls with a sprinkle of the fresh herbs and drizzles of herb oil on top.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
Read more
Discover more recipes
View all
