Asparagus Pea Risotto

Remove the lower, woody parts of the asparagus stalks. Peel stalks with a vegetable peeler, starting under the head of the stalk. If you are using green asparagus, only remove the woody parts and peel the lowest part of the stalk. Cut each stalk to obtain smaller pieces, about 3 to 4 pieces. Keep the tips of the stalks separate.

Bring a large pot of salted water to a boil. Cook asparagus stalks for about 8 minutes. Add the tips of the asparagus and continue cooking for another 5 minutes or so. The vegetables should still have a bite; they will continue cooking for some extra 5 minutes together with the rest of the dish. Drain and reserve some of the liquid. If you use green asparagus, cook it for less time, maybe a total of 8–10 minutes. Check after 7–8 minutes to make sure it doesn’t get too mushy.

Heat olive oil in a larger, deeper pan. Cook shallots until translucent. Add risotto rice (unwashed) and stir well until rice is coated in oil. Continue stirring until risotto becomes translucent as well. Add white wine, stir well and allow wine to evaporate.

Start adding vegetable broth, about 1 cup at a time, stirring well after each addition and adding the next cup when the previous has been completely absorbed by the rice. Continue this process for about 15 minutes, then add asparagus and both kinds of peas. Continue cooking for 5 minutes or until risotto is done. Check the cooking time written on the risotto packet and add the veggies during the last 5 minutes of the cooking process. If you’re out of broth but the risotto isn’t quite done, add some of the reserved asparagus water.

Add 2/3 of the grated Parmesan, butter, adjust the taste with salt and pepper and sprinkle the chopped dill on top. Let stand for 5 minutes and serve with the rest of the Parmesan and a green salad.