500ggreen asparagustrimmed and cut into 3cm diagonal pieces (keep the tips separate)
3tablespoonsolive oil
2kaffir lime leaves
600gArborio rice
200mldry white wine
1.5litersvegetable brothfrom cubes
250gpeasfresh or frozen
100mlcoconut milk
5tablespoonsfinely chopped coriander
Salt and pepper to taste
Instructies
In a large, thick-bottomed pan, heat the olive oil over medium heat.
Sauté the shallots, asparagus stems, and kaffir lime leaves for about 3 minutes, stirring occasionally.
Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice becomes translucent and glossy.
Pour in the white wine and let it evaporate.
Gradually add the vegetable broth to the rice, stirring frequently, and cook until the rice is tender and creamy, adding more broth as needed.
During the last 5 minutes of cooking, add the asparagus tips and peas to the risotto and continue cooking until they are tender.
Stir in the coconut milk and chopped coriander.
Season the risotto with salt and pepper to taste.
Serve the risotto in deep bowls or dishes.
Notes / Tips / Wine Advice:
Wine Advice: Pair this Eastern-Inspired Risotto with a crisp, aromatic white wine such as a Gewürztraminer or a Riesling to complement the fragrant flavors of the dish.