INGREDIENTS
- Risotto rice
- Green asparagus
- Edamame beans
- Snap peas
- Vegetable stock
- Shallot
- Flat parsley
- Parmesan cheese
- Spring onion
- Olive oil
- Butter
- Salt & pepper
RECIPE
- Cut a shallot into small pieces and cook it in a pan with butter on medium heat. Cook until translucent
- Add the rice to this pan and stir until the butter is evenly distributed over the rice
- Deglaze the rice with a small glass of wine and lower the heat. Let this simmer until the alcohol has evaporated
- In another pan, heat up some vegetable stock. Gradually add this stock to the rice. Once you add some stock, let it simmer until almost everything has soaked up/evaporated and add more stock. Keep tasting to see if the rice is cooked
- Cut the asparagus, and snow peas into small pieces. Add this to the risotto for the last 5 min
- Heat up the frozen edamame beans and take out the pods. Add these to the rice as well
- Grate some parmesan cheese and add it to the risotto once the rice is cooked. Add some freshly ground pepper, a small piece of butter and a squeeze of lime juice. Top everything off with some spring onion and flat parsley