Risotto with peas and asparagus

Either I’m too lazy to make risotto the correct technical way or I really don’t believe it makes a difference to the outcome.

Risotto with peas and asparagus

Ingredients for two

one cup of rice suitable for risotto
chicken stock simmering in a separate pan
a cup of fresh, sweet peas, they are lovely in Geneva at the moment
FRESH asparagus – it is just too early for it here, but I couldn’t resist half a dozen horribly expensive spears from Provence. Break off the woody bottoms and shave with a potato peeler if necessary. Cut each into several piece and then divide into fine sticks, maybe into quarters
a little smoked bacon, or ham, or pancetta, something like that. Nothing too overpowering for the delicate greens
shallot finely chopped
garlic finely chopped
olive oil
one tblesp or so of butter

This can easily be vegetarian, leave out the small meat afterthought.

Warm the olive oil in a pot, add the shallot and garlic, stir for a minute or so. Add the risotto and stir until well coated with the oil. I add enough stock to cover at this point, and stir frequently, after five or ten minutes adding the peas and the asparagus stem pieces, leaving the heads for a bit later. You might add the meat now, if you didn’t decide to saute it right at the beginning. Keep stirring, adding stock and when you have maybe 5 mintues to go add the asparagus tips. When a grain of the rice has just a little resistance to it when pressed between your fingers, mix in the butter, turn off the heat and let sit for a few minutes.

Serve.

We thought this was very VERY good.

Risotto with peas and asparagus
Risotto with peas and asparagus
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