If you are feeding four people and three of them emphasize that it was really good, what would you think? I thought: “I must have created a new favorite dish”. So let me tell you how I made my asparagus risotto with a twist.
Lemony Pea Asparagus Risotto
1 organic lemon
1 bunch of green asparagus
1 tin of peas
1 cup of white rice
1 cup of brown rice
4-5 cups of vegetable stock
Heat a little olive oil in a pan and add the peeled and chopped onion. Wash the lemon thoroughly under warm water, dry it and cut it in thin pieces. Add them to the onions.
Wash the asparagus, cut off the ends, chop the stalks and add to the pan. Let steam for a couple minutes. Heat the vegetable stock in a pot while adding the rice to the pan. Stir and add the peas.
Now bit by bit add the warm vegetable stock. Between each new ladle of stock, stir until all the liquid has been absorbed. When you run out of vegetable stock, taste if your rice has a texture you like. If it is more than al dente, add more warm stock. Then grate some Parmesan or Grana Padano onto your risotto and serve.
By the way, the one person that found it to lemony was my dad. If you are not too fond of lemons either, try with half a lemon or peel the lemon. This way you only get the juice and avoid the very lemony essential oils and the partly bitterness of the zest.
Like asparagus? Try this cake