Risotto with peas and wild asparagus is regularly on my menu for Saturday lunch.
After the morning coffee on Riva (promenade by the sea), I always pass by the greenmarket and come home with tones of fragrant, fresh vegetables.
Equipped with such a “vitamin bomb” it is easy to get inspiration immediately. This simple and quick meal is low in fat and suitable also for vegans.
INGREDIENTS: (for 4 people)
- 300g rice
- 1 big bunch of wild asparagus
- 300g peas
- 1 big violet onion
- 4-5 tbsp olive oil
- basil or parsley, chopped, as much as you want
- salt
- pepper
METHOD:
- Cook separately peas and wild asparagus. Drain them, but do not throw the water. Keep it aside.
- Mix together peas and 2tbsp of olive oil into a smooth mousse with a hand mixer. Add 1/3 of chopped asparagus and a little bit of water (in which you cooked it) and mix again until is smooth. Add salt and pepper and leave it aside.
- Heat the rest of olive oil in a large saucepan, add sliced onion and stir until it is soft.
- Add washed rice and stir until all rice is covered with oil. Turn the heat to medium and slowly pour rice with water, in which you cooked the vegetables.
- Once rice is cooked add green mousse, stir it altogether gently.
- Finally add the rest of chopped asparagus and chopped basil.
The rice soaks up green mousse flavor and the wild asparagus add the final touch to these yummy risotto.
HINT:
You can serve it with arugula salad and it will be detox lunch and great benefit for your body.