Spring Sensations: Volcanic Agriculture Risotto with Green Asparagus, Peas, and Lemon

Spring Sensations: Volcanic Agriculture Risotto with Green Asparagus, Peas, and Lemon

We gave Sabine Koning from @ohmyfoodnessnl carte blanche, and this is what she managed to create: a risotto that smells like spring with Risotto with Green Asparagus, Peas, and Lemon.

“What sets this risotto apart isn’t just its combination of flavors but the origin of its key ingredients – both products hail from the Volcanic Agriculture of Europe. This designation signifies that they are cultivated in regions with volcanic soil, imparting unique characteristics to the produce. Take Monte Veronese cheese, for instance; its journey through volcanic terrain results in a cheese with a remarkably complex and distinctive flavor profile. Similarly, Soave wine, grown in volcanic-rich soil, boasts a high minerality, rendering it refreshingly crisp on the palate. It’s this marriage of volcanic terroir and culinary craftsmanship that elevates this risotto to new heights.” 

Ingredients (Serves 4):

  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 200g risotto rice
  • 200ml Soave Classico
  • 200g green asparagus, roughly chopped
  • 200g peas, frozen
  • 700ml chicken stock
  • Juice and zest of 1 lemon
  • 50g grated Monte Veronese cheese
  • Fresh rocket and green herbs
  • Salt and pepper to taste

Instructions:

  1. Heat a bit of oil in a large pan and sauté the onion and garlic until soft and translucent.
  2. Add the risotto rice, stirring continuously until it turns translucent, then pour in a splash of Soave Classico, savoring a sip for yourself.
  3. Introduce the green asparagus, peas, and half of the chicken stock to the risotto, bringing it to a gentle boil.
  4. Simmer until most of the stock is absorbed before adding the remaining stock. Repeat this step until the rice achieves a creamy consistency.
  5. Incorporate the lemon juice and zest, followed by the grated Monte Veronese cheese, stirring until the cheese melts and coats the risotto evenly. Season with salt and pepper to taste.
  6. Serve the risotto hot, garnished with fresh rocket and your preferred green herbs for an extra burst of flavor and color.

Embrace the Essence of Spring

With each spoonful of this volcanic agriculture risotto, you embark on a sensory journey that celebrates the essence of spring. The tender crunch of asparagus, the burst of sweetness from peas, the zingy freshness of lemon, and the creamy richness of Monte Veronese cheese dance harmoniously on your palate, while the Soave wine whispers tales of ancient volcanic landscapes.

Discovering Monte Veronese Latte intero PDO
The Cheese Born from the Volcano
Spring Sensations: Volcanic Agriculture Risotto with Green Asparagus, Peas, and Lemon