Ingredients:
- 2 tbsp oliveoil
- 2 cloves of black garlic, diced
- 1 small head of white onion, finely chopped
- 50 gr of frozen peas
- Salt and pepper
- 100 gr Arborio rice
- 300 ml vegetable stock
- 25 gr of butter
- 6 sprigs of asparagus
Instructions:
In a hot pan, add olive oil, and add in the onions and black garlic
Season with salt and pepper and cook for about 2 minutes on a high heat, then add frozen peas and asparagus and mix
Now you can add in the rice, and start adding stock in batches – about 3 times
Everytime the rice soaks up the stock – add more
The final result should be a creamy risotto – so make sure you don’t dry it out – so add enough stock
For the last minute – add the butter and mix
