Sous Vide Spring Risotto – Vesta Precision

Ingredients

• 1 teaspoon (5 ml) olive oil
• 4 cloves garlic, minced
• 1 leek, chopped (white and green parts)
• ½ cup (120 mL) dry white wine
• 1 cup (90 g) Arborio rice
• 2 cups (600 mL) chicken or vegetable broth
• 6 stalks thin asparagus, woody parts removed and diced into 1 inch pieces
• 3/4 cups (4 oz) shelled spring peas
• 1 tsp (1 g) salt
• ½ tsp (.5 g) freshly cracked black pepper
• ¼ cup (½ oz) sun dried tomatoes, julienned
• ⅓ cup (33 grams) grated Parmesan
• 2 tbsp (8 g) roughly chopped fresh parsley