Recipe for Risotto with Asparagus, Peas, and Cheese

For the risotto: In a saucepan, bring the broth to a boil, then simmer on low heat. Cut the asparagus into 3 cm pieces. In a frying pan, heat the olive oil and butter, and sauté the onion and garlic.

Add the rice, mix with the onions, and cook for 2 minutes. Add the wine and let it cook for 1 minute until it is completely absorbed.

Add a ladle of hot broth and let simmer, stirring until fully absorbed. Add the asparagus and peas. Continue adding broth until it too is completely absorbed.

After 18-20 minutes, the rice should be tender but firm in the center. Cover the risotto with a lid and let it rest for 2 minutes.

For the fondue: heat the milk, cornstarch, and cream in a saucepan until boiling. Add the cheese, and 50 g of parmesan, stirring until the mixture is smooth and creamy.

To finish, plate the risotto on 4 plates, add the cheese sauce, sprinkle the remaining parmesan, and serve immediately.