Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
- 320 g Carnaroli rice, or other rice for risotto
- 400 g green asparagus
- 200 g shelled fresh peas
- 2 shallots
- 1 garlic clove
- 1/2 white wine glass
- 1l hot vegetable broth
- 1 bunch of fresh basil
- 40 g peeled almonds
- 4 tablespoons of brewer’s yeast flakes
- extra virgin olive oil q.s.
- salt q.s.
- pepper q.s.
INSTRUCTIONS
- Remove the harder part from the asparagus stems, then boil them in slightly salted boiling water for about 6-7 minutes. Drain and dip them in cold water, drain again and set aside.
- Blanch the peas for 2-3 minutes. Chop the shallots and brown them in a pan with a drizzle of oil and the crushed garlic, add the peas, the chopped asparagus stems and finally the tips, season the vegetables for a few minutes over high heat.
- Season with salt, pepper to taste, remove the garlic and with a part of the asparagus stalks and about half of the peas, prepare a cream, blending them with a handful of basil leaves and 1-2 tablespoons of asparagus cooking water necessary to obtain a homogeneous and creamy consistency.
- Roughly chop the remaining basil leaves, then crush them in a mortar with almonds, brewer’s yeast, a pinch of salt and a drizzle of oil.
- Put the pan back on the heat, add the rice, toast it, smooth with white wine, cover with the hot vegetable broth and finish cooking. One minute before the rice is cooked, add the pesto and the asparagus and peas cream. Mix the risotto well and distribute in serving dishes. Serve immediately.
