Step 1

Put the broth in a saucepan and bring it to a boil.

Step 3

Now prepare the asparagus. To do this, cut off the woody ends. And cut the asparagus into 1 “ inch (2-2.5 cm) pieces.

Step 5

Put the asparagus with the peas in the broth and let them simmer for about 3 minutes. You can lower the heat a bit.

Step 7

Take a slotted spoon and skim the asparagus and peas. Now set the heat of the broth to the lowest level, so it stays warm. We still need the broth.

Step 9

Dice the onion and the celery and let them fry in a large saucepan for the risotto.

Step 11

Add a sip of water every now and then. You do this until the onions turn slightly brown. Add the chopped garlic and also briefly fry it.

Step 13

Now add the rice and let the rice stir-fry for about 5 minutes.

Step 15

The rice should start to become translucent around the edges and easily get color.

Step 17

Now add approx. 1 cup (250 ml) of the warm broth to the rice mixture. Let it cook on medium heat until the broth is absorbed. Now add another 2 cups and let it simmer. Try your rice after about 40 minutes.

Step 19

Is it soft or does it have to cook a little longer? The rice should be al dente but creamy at the same time. Whole grain rice varieties take longer.

Step 21

I have prepared the recipe with a whole grain variety, so it can vary by rice type.

Step 23

When the rice is al dente and creamy, add a ladle of broth. Now add the asparagus, peas. And let the broth absorb.

Step 25

Remove the risotto from the heat and stir in the white wine vinegar, parmesan, tahini cream. Also add the lemon juice and the zest. Season it with salt and pepper.

Step 27

Serve the risotto in small bowls and sprinkle some Parmesan over it.