This risotto is very famous but always a success!


16 ounces Arborio rice
10 ounces asparagus
1 cup frozen peas
2 garlic gloves
1/3 cup grated Parmigiano
1/2 cup half and half cream
2 tablespoons olive oil
salt and pepper


Step 1
Mince the two garlic cloves. Add the olive oil in a saucepan and let it warm at medium heat. Add the garlic and sauté faire 1 minutes. Then, add all the arborio rice. Sauté for 3 minutes. Add 2 cups of water.

Step 2
Rinse and cut the ends of asparagus. Cut them in small pieces. Add them in the preparation and add the peas. Stir well, add some water if necessary.

Step 3
Then, add the half and half and the parmigiano, salt and pepper. Let it cook for 10 minutes by mixing regularly and add some water some time.

Step 4
When the rice is well cooked (but not to much) and the preparation is creamy and not fluid, it's ready!