Pistachio, Asparagus and Blue Cheese Risotto

Ingredients

280 g Risotto rice (Short grain like Arborio)
60 ml Extra virgin olive oil
40 g Onion
50 ml White wine
16 g Lemon zest
250 g Asparagus
60 g Parmesan
40 g Unsalted butter
800 ml Vegetable stock
100 g California Pistachios
60 g Blue Cheese
5 g Micro green for garnish
20 g Salt
10 g Black pepper

Instructions

Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
Now add risotto rice, sauté for a minute.
Deglaze with white wine, until wine evaporates; add little stock and continue cooking on slow flame gradually.
Keep repeating till risotto is about to be cooked
Blanch asparagus separately and mix with the risotto.
Finish risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.