Risotto with Asparagus and Peas Recipe (with video)
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Grater
- Plate
Ingredients
- 2 tbsp butter
- 20 g Parmigiano Reggiano, grated
- 1⁄2 tsp salt
- 500 ml chicken stock
- 160 g Carnaroli rice
- black pepper
- olive oil, extra
- 4 tbsp extra virgin olive oil
- 2 eschalot, finely diced
- 1⁄2 cup dry white wine
- 1 cup frozen peas
- parmesan, extra
- Bunch asparagus, trimmed and cut into 1cm pieces
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