Risotto with asparagus and peas
I propose a simple recipe of risotto with asparagus and peas, a tasty way to introduce a new vegetable into your family’s diet. Risotto with asparagus and peas is an ideal menu for a vegetarian dinner.
Asparagus has many health benefits, being an important source of vitamin A, C and E. It is also a good source of folic acid, which makes it necessary for future mothers. Folic acid reduces the risk of developing heart disease.
We need: 2 tablespoons olive oil, 25 g butter, 2 small chopped onions, 1 clove chopped garlic, 300 g rice, 1 liter hot vegetable soup, 400 g asparagus cleaned and sliced, 100 g thawed peas, 75 ml white wine, 85 g g grated parmesan, salt, pepper.
Heat the olive oil and butter in a large pan. Add the chopped onion and fry for 5 minutes until softened. Put the garlic, the rice and mix very well. Pour 200 ml of the vegetable soup and let it boil over medium heat until the liquid evaporates. We repeat the process three more times.
Add the last 200 ml of soup along with the asparagus and peas. Place with salt and pepper, then leave on the heat until the liquid has evaporated. We add again with salt and pepper, pour the white wine and half the parmesan. Leave on the heat for 3 minutes and then serve with the remaining parmesan sprinkled on top.