Lemony asparagus and pea risotto

Ingredients

For 1 serving

• Carnaroli rice75 g
• Asparagus150 g
• Peas80 g
• Shallot20 g
• Lemon zest2 g
• Nutritional yeast8 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth450 ml
• Saltto taste

Contains: celery,

In season: April – June

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Wash the asparagus, snap off the woody base (it breaks at the right point if you bend the stalk), cut off the tips and set aside, then slice the stalks into roughly 1 cm rounds. Peel and finely chop the shallot; wash the lemon and grate its zest.
3. In a heavy pan heat half the oil over a medium-low heat and fry the shallot for 3 minutes, until translucent; add the Carnaroli rice and toast for 2 minutes, stirring, until glossy, then add the asparagus rounds.
4. Add a couple of ladles of hot stock and cook over a medium heat, adding more only once the previous lot has been absorbed and stirring often; season with salt halfway.
5. After 10 minutes add the asparagus tips and the peas and carry on for another 7–8 minutes, still adding stock, until the rice is al dente and the risotto is loose enough to ripple when you shake the pan.
6. Turn off the heat and beat in the remaining oil, the nutritional yeast and the lemon zest; cover, rest for a minute and serve.