Name: Spring Pea and Asparagus Risotto with Fresh Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g (1.5 cups) Arborio rice; 1.2 Liters (5 cups) low-sodium vegetable broth; 450g (1 bunch) fresh asparagus, woody ends trimmed, cut into 1-inch pieces (tips reserved separately); 150g (1 cup) frozen sweet peas, thawed; 1 large shallot, finely minced (about 45g); 120ml (1/2 cup) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 45g (3 tablespoons) unsalted butter, cut into cubes and chilled; 60g (1 cup) freshly grated Parmesan cheese (Parmigiano-Reggiano), plus more for serving; 2 tablespoons (30ml) extra-virgin olive oil; 1/2 teaspoon (3g) fine sea salt, plus more to taste; 1/2 teaspoon (1g) freshly cracked black pepper; 1/2 fresh lemon, juiced (about 1 tablespoon)

Magic Sous

Spring Pea and Asparagus Risotto with Fresh Parmesan — Magic Sous