We all long a bit for spring, that beautiful morning sun illuminating the rooms of our homes, its colors through the blooming of flowers, the scents, and wonderful fruits of the earth! Lately, I am inspired by the arrival of seasonal produce at the markets, I keep shelling and cooking fresh fava beans and peas, but asparagus are the undisputed protagonists of this period. We can only enjoy them for a month or so, so we must seize the opportunity and brainstorm to prepare them differently each time! Last week, I put them in a really amazing savory cake, but yesterday at lunch, this risotto spoke for itself, and preparing it to celebrate the weekly rest day was more than the right choice!!!!! A dish with a truly delicate, rich, and simple flavor at the same time! A must of the spring season, slightly revisited, that won’t leave you disappointed.
All “vegetarian” recipes are without meat and/or fish (N.B. there may be use of other animal protein-based foods, such as eggs and cheese).
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 12 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 11.3 oz Carnaroli Rice
- 3.5 oz Asparagus
- 3.5 oz Fresh Fava Beans (already cleaned and shelled)
- 3.5 oz Fresh Peas (already shelled)
- 1 Golden Onion
- 1 Lemon Zest (untreated)
- 1 1/4 cup White Wine
- 1.4 oz Parmigiano Reggiano PDO (grated)
- 4.2 cups Asparagus Broth
- Asparagus Pesto
- 1.1 oz Butter
Preparation:
Start by preparing your asparagus pesto according to the recipe (fig. 1).
In the same asparagus water, boil the fava beans and peas for 4 minutes, then drain them well. In a pan, brown 1/2 finely chopped onion with a drizzle of oil and 2 tablespoons of asparagus broth. After about 1 minute, add the fava beans and peas and let them season for another 2 minutes over low heat (fig. 2).
Add the grated zest of one untreated lemon and let it season for a couple more minutes, adding more broth if they dry out too much (fig. 3).
Turn off, adjust the salt, and add pepper. Meanwhile, in a large saucepan, toast the rice with the remaining half of the finely chopped onion (fig. 4).
Deglaze with white wine, increasing the heat slightly, then, after it has evaporated, cook by lowering the heat to a minimum and adding a ladle of hot broth at a time (fig. 5).
4 minutes from the end of cooking, add a third of the asparagus pesto in batches instead of the broth, letting it dry a little (fig. 6).
Then add the peas and fava beans (fig. 7).
Turn off, add the butter and 2 tablespoons of Parmigiano and blend. Serve with the rest of the asparagus pesto and some more lemon zest. And voila… your spring risotto with asparagus cream and lemon zest is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
