Asparagus and Edamame Risotto with Parmesan

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Risotto is a fantastically filling meal that even when vegetarian, whilst satisfy most meat lovers. As a student, I make versions of risotto very often. They are incredibly filling and can be reasonably adjusted to suit any time of year. People seem to be under the misconception that putting together a risotto is difficult. In truth, it just takes patience and a commitment to stirring. This particular risotto is a twist on one of the first risottos I ever had. My grandpa 'morfar' made me this exact recipe but with just asparagus. The lemon zest really breaks through the creamy decadence of this dish, giving the entire dish great flavour dimension. Feel free to use just asparagus, but the edamame, whilst similar in texture, has as added sweetness that is lovely in this dish.  

Ingredients | Serves 2-3. Approximate cooking and prep time: 40 minutes. 

125g of asparagus
125g of edamame
1/2 yellow onion
2dl risotto rice
100ml dry white wine
400-500ml vegetable stock
1 tsp finely chopped lemon peel
2 tbsp butter or oil
1dl grated vegetarian parmesan
salt and white pepper


Preparation

1. Cut or break off the bottom woody bits of the asparagus. 
2. Cut off the tops of the asparagus and set them aside. 
3. Cut the rest of the asparagus into small, bite-sized pieces
4. Finely chop the onion and saute it in a large pan together with the asparagus. 
5. Add the rice and gently saute for just 1-2 minutes. 
6. Lower the temperature and then add the wine, let it cook into the rice. 
7. Pour in 1/3 of the vegetable stock and let it cook into the rice. 
8. Continue to add vegetable stock until it has all cooked into the rice. There should just be a minimal amount of liquid at the bottom of the pan. The total process should take about 20 minutes; however, if you double or triple the recipe, the process will take double, triple the time. 
9. If you find that the rice is not fully cooked, add more vegetable stock and repeat the process. 
10. When you feel the risotto is just about finished (ca. 3 minutes) add the edamame and asparagus heads. 
11. Risotto is done when it loose and creamy but not wet. 
12. Add the butter, lemon peel and parmesan. Leave out the parmesan to make this recipe vegan. 
13. Add salt and white pepper to taste. 
14. Serve!