Whole Grain Risotto with Asparagus and Peas

preparation

1. 1

   Wash the asparagus, remove the woody ends. Set aside 5-7 tips and cut the remaining asparagus into pieces.

2. 2

   Sauté the onion in oil, add the rice, and toast briefly. Gradually add the hot broth and cook, stirring constantly.

3. 3

   Set aside a quarter of the peas. Cook the remaining peas, zucchini and asparagus for 3-4 minutes, then drain and blend into a creamy mixture.

4. 4

   Sauté the asparagus tips briefly in a pan with a little oil. When the risotto is almost ready, stir in the puréed vegetable cream and refine with cream cheese and Parmigiano.

5. 5

   Plate the risotto, top with the asparagus tips and whole peas, sprinkle with Parmigiano, and drizzle with a little olive oil.