1
Blanch the asparagus in boiling water. Make sure it stays crisp. Drain and then sauté these together with the peas in a little bit of oil over high heat. Season with salt and pepper.
2
Slice the shallots into thin rings. Heat the oil in a medium pan and sauté the shallot until transparent.
3
Add the rice and cook for 3 minutes until the rice grains are transparent. Add the white wine. Reduce the heat to low and cover the pan.
4
Add a scoop of bouillon and the garlic. Cover again and allow the risotto to cook over low heat.v
5
Occasionally add a scoop of hot bouillon to the rice and stir intermittently over the course of 15 minutes.
6
After half the cooking time has passed, add the peas and asparagus to the mixture.
7
Zest the limes (not the white pith, which is too bitter), and then juice the limes. After approx. 10 minutes, add the zest and juice.
8
Turn off the heat when the rice is tender. Then add the butter.
9
Stir the Parmesan cheese through the risotto once the butter is melted. Serve immediately.
