A delicious recipe for the asparagus season:
Sauté the shallot in oil, add the long-grain rice, sauté briefly and pour in white wine. Boil down. Now pour in vegetable soup and cook at low temperature, stirring continuously, until the long-grain rice is creamy and al dente. Keep adding a little bit of clear soup.
Meanwhile, cook the sugar snap peas in boiling salted water for a few minutes until al dente. Drain and rinse with cold water.
Defrost the peas in a small saucepan with a little butter, salt and sugar.
Clean the asparagus spears, cut them into pieces and cook them in boiling salted water with a little sugar for a few minutes.
At the end of the cooking time of the risotto, add all the vegetables (the peas together with the cooking stock) to the risotto form and mix well. At the end fold in whipped cream, chervil, butter and half of the Parmesan cheese as well as freshly ground pepper. Serve with the remaining Parmesan cheese.
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