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🍽️ Spring Risotto with Asparagus, Peas and Mint

480 kcal · 30 min · 4 servings

Spring Risotto with Asparagus, Peas and Mint Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. In a pot, heat vegetable broth until it boils. Halve the onions, peel them, and dice them finely. Heat oil in another pot over medium heat and sweat the onion cubes in it for about 2 minutes until they are translucent. Then add the rice and lightly toast it for approx. 1–2 minutes.
  2. 2. Cover the rice and onions with a ladle of hot broth and stir well. Cook the risotto at low temperature for about 20 minutes, stirring occasionally. Regularly add a little broth so that the rice is always lightly covered with liquid.
  3. 3. Wash the asparagus thoroughly and cut off the woody ends. Cut the asparagus diagonally into slices about 1 cm thick and add them to the risotto about 10 minutes before the end of the cooking time.
  4. 4. Bring about 500 ml of water to a boil in another pot and cover. Cook the frozen peas for approx. 3 minutes in the boiling water. Then drain them in a sieve and let them cool under cold water.
  5. 5. Wash the mint, dry it well, pluck the leaves from the stems, and chop them finely. Wash the lemon, grate about 1 tsp of the zest, halve it, and squeeze out the juice.
  6. 6. Remove the risotto from the heat and stir in the lemon zest, Parmesan, mint, and the peas. Season with salt, pepper, sugar, and lemon juice. Serve the risotto in deep bowls and enjoy. Bon appétit!

Nutrition per serving