Preparation Time: 2-3 hours
Cooking Time: 40 mins
Ingredients (Serves 4):
1 Red Onion, 1 Carrot, Vegetable Stock, Salt, Pepper, Thyme, Rosemary.
250g Arborio Rice, 1 Glass of Olive Oil, 200g Parmesan,12 Asparagus Stalks, 100g Peas, 8 Small Button Mushrooms (thinly sliced), ½ Red Onion (finely chopped),1 Glass of White Wine
Making the Broth:
Boil a large pot of water. Chop one whole onion and one carrot into quarters and add to the water. Add salt, pepper, thyme, rosemary and some vegetable stock. Slow boil on a low – moderate gas for approximately 2 – 2 ½ hours, adding water and stirring intermittently.
Split the Asparagus stalk and chop the back of the stalks into 1″ pieces. Add to a small pot of boiling water with half of the peas and half of the chopped red onion. Cook for about 10 minutes on a high heat. Following that add to a blender or food processor and blend until it forms a thick liquid. Return to the pot and leave to rest.
Into a large pot on high gas, pour half of the glass of olive oil and when the oil is very hot, add the onions and rice. Stir continuously until the rice becomes transparent, add the glass of wine and cook until it reduces.
Next add enough ladels of the broth until the rice is covered. Boil until it reduces and repeat two times. After reducing and when the rice is cooked al dente, lower the gas, and add 2/3 of the peas and asparagus soup to the rice. Add the remaining peas and the asparagus heads. Finally, when the soup is reduced, it’s time for you to add the mushrooms, mix everything together and turn off the gas completely.
Immediately after taking the pot off the gas, pour the remainder of the olive oil to the rice, add 2/3 of the parmesan and mix.
Serve and sprinkle with parmesan to taste.