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Dice the onion, cut the garlic into thin slices.
Trim the asparagus and cut into 1-inch/2.5 cm pieces, leaving the heads whole.
Add the rice to the broth and stir several times with a spoon, strain through a fine-mesh strainer, reserve the broth (!). Set aside.
In a large pot, heat the oil, add the onion and dried thyme, cook over low heat for about 5 minutes, until soft and translucent, add the garlic and cook for 30 seconds. If you‘re using fresh thyme add it with the garlic.
Move the onion and garlic to the side of the pan (so that they don’t cook) and add the drained rice, turn heat up to medium high and cook for 2 minutes, until the edges become translucent and the rice is slightly golden.
Mix the rice with onion and garlic, then add the wine, cook for 30 seconds until completely evaporated.
Add the broth (it can be cold), stir well, bring to a boil, cover and cook over low leat for 5 minutes.
Add the asparagus, bring to a boil, cook for a further 8 minutes.
Add the green peas, bring to the boil, cook for 1 minute. The rice should be cooked al dente.
Take the pot off the heat, add the parmesan cheese, lemon zest, and juice, cream, season with salt and pepper to taste. The risotto should be creamy and flow when spooned onto a plate (not stick together in a clump).
Serve right away, preferably on warm plates.
Sprinkle with basil leaves and grated parmesan cheese.