Risotto Leggero alle Verdure (Light Vegetable Risotto)

• 900 ml Vegetable stock
• 2 tbsp Extra virgin olive oil
• 1 small Yellow onion
• 1 clove Garlic
• 160 g Arborio rice
• 100 ml Dry White Wine
• ½ tsp Fine sea salt
• 200 g Asparagus
• 120 g Frozen peas
• 40 g Parmesan

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Meanwhile, trim the asparagus and cut it into bite-size pieces.
2. Warm the extra virgin olive oil in a large frying pan over a medium heat. Finely chop the yellow onion, then cook it with a pinch of the fine sea salt for 6 to 8 minutes until soft but not coloured.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Add the arborio rice and stir for 1 to 2 minutes until the grains look slightly translucent at the edges.
4. Pour in the dry white wine and stir until it has almost completely evaporated. Start adding the hot stock a ladleful at a time, stirring often and only adding more once the pan is nearly dry.
5. After about 12 minutes of stock additions, stir in the asparagus. Continue cooking, adding stock as needed, until the rice is al dente and the risotto is loose and creamy.
6. Stir in the frozen peas for 2 to 3 minutes until hot and bright green. Take the pan off the heat, finely grate in the Parmesan, then cover and rest for 2 minutes before serving.

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