Pea and Asparagus Risotto

Prepare vegetables:

1. Thaw peas: Remove the frozen peas from the freezer and let them thaw on the counter until needed. If using fresh snap peas, wash and drain them. 1 cup peas / 150 g + 5.5 oz sugar snap peas / 150 g
2. Asparagus: Wash it and remove its lower, woody parts. Cut each stalk into smaller pieces (3-4, depending on size). Keep the asparagus tips in a separate bowl. 1 lb asparagus / 450 g
3. Cook asparagus: Add water and salt to the skillet and bring it to a boil. Add only the chopped spears and cook them for 2-3 minutes. Then, add the tips and cook for another 2 minutes. The vegetables should still have a bite; they will cook for another 5 minutes in the risotto.
4. Drain the asparagus and wipe the saucepan so you can use it to make the risotto.

Make the risotto:

1. Pour the vegetable broth into a jug pan, place it on the stovetop on low heat, and keep it simmering all through the cooking process. 5 cups vegetable broth / 1.2 liter
2. Sauté: Melt 1 tablespoon of the butter and oil in the skillet. Cook chopped shallots until translucent. Add the unwashed rice and stir well until it’s coated in oil and slightly translucent, about 2 minutes. 1 tablespoon butter from 3 tablespoons unsalted butter + 1 tablespoon olive oil + 2 shallots + 2 cups risotto rice / 400 g
3. Pour in the wine, stir well, and let it bubble shortly. ½ cup dry white wine / 125 ml
4. Start adding the 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.
5. Add vegetables: Continue for about 15 minutes, then add the asparagus and all the peas and continue cooking for 5 minutes or until the risotto is done; it should be tender but not mushy (Note 3).
6. Add most of the grated Parmesan, butter, and most of the dill. Adjust the taste with salt and pepper and sprinkle the remaining dill on top. ½ cup Parmesan 50 g + remaining 2 Tbs butter + 3 tablespoons dill + fine sea salt + ground black pepper
7. Let stand for 5 minutes and serve with the remaining Parmesan.