Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups vegetable broth (1 liter)
  • 1/2 cup white wine (120ml) - optional
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 cup frozen peas (150g), thawed
  • - ounces asparagus spears (225g), trimmed and cut into bite-sized pieces
  • - lemon zest from one lemon
  • - cup grated Parmesan cheese (50g)
  • - fresh parsley, chopped for garnish
  • - edible gold or silver leaf for garnish (optional)

Instructions:

  1. Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
  2. Toast Rice: Stir in Arborio rice to toast it lightly with the aromatics for about two minutes. This will enhance its nutty flavor.
  3. Deglaze with Wine: If using white wine, pour it in now and stir continuously until most of the liquid has evaporated.
  4. Add Broth Gradually: Begin adding warm vegetable broth one ladle at a time to the rice mixture, stirring frequently. Wait until most of the liquid is absorbed before adding more broth—this process should take around 20 minutes.
  5. Incorporate Vegetables: When you have added about half of your broth (~2 cups)
  6. Finish Risotto: Once all of your broth has been incorporated and absorbed by the rice—cooked al dente—remove from heat and stir in lemon zest along with grated Parmesan cheese until creamy.
  7. Optional: For that sea of stars presentation, delicately place small pieces of edible gold or silver leaf on top right before serving if desired.
  8. Serve: Plate your risotto hot garnished with fresh parsley and any remaining edible stars as needed!