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1
Remove the lower, woody parts of the asparagus stalks.
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2
Peel stalks with a vegetable peeler, starting under the head of the stalk.
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3
If you are using green asparagus, only remove the woody parts and peel the lowest part of the stalk.
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4
Cut each stalk to obtain smaller pieces, about 3 to 4 pieces.
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5
Keep the tips of the stalks separate.
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6
Bring a large pot of salted water to a boil.
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7
Cook asparagus stalks for about 8 minutes.
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8
Add the tips of the asparagus and continue cooking for another 5 minutes or so.
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9
The vegetables should still have a bite; they will continue cooking for some extra 5 minutes together with the rest of the dish.
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10
Drain and reserve some of the liquid.
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11
If you use green asparagus, cook it for less time, maybe a total of 810 minutes.
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12
Check after 78 minutes to make sure it doesnt get too mushy.
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13
Heat olive oil in a larger, deeper pan.
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14
Cook shallots until translucent.
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15
Add risotto rice (unwashed) and stir well until rice is coated in oil.
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16
Continue stirring until risotto becomes translucent as well.
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17
Add white wine, stir well and allow wine to evaporate.
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18
Start adding 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 by the rice.
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19
Continue this process for about 15 minutes, then add asparagus and both kinds of peas.
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20
Continue cooking for 5 minutes or until risotto is done.
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21
Check the cooking time written on the risotto packet and add the veggies during the last 5 minutes of the cooking process.
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22
If youre out of broth but the risotto isnt quite done, add some of the reserved asparagus water.
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23
Add 2/3 of the grated Parmesan, butter, adjust the taste with salt and pepper and sprinkle the chopped dill on top.
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24
Let stand for 5 minutes and serve with the rest of the Parmesan and a green salad.
