Lime risotto
with green asparagus and peas


300 g green asparagus
200 g fresh green peas
2 shallots
2 tbsp. olive oil
400 g arborio/risotto rice
125 ml dry white wine
1 L chicken bouillon
2 finely chopped cloves of garlic
3 limes
30 g butter (optional)
40 g Parmesan cheese

A wonderfully summery risotto with the refreshing flavour of lime. Serve with fresh green asparagus and green peas.


  • 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.
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