As light as the summer, and easily digested. Green asparagus, fresh zucchini and succulent peas – 
so tasty & healthy!

View the recipe below:

Cooking time: 30 minutes

Difficulty: Easy

Ingredients for 2 persons:
1 small white onion 1 teaspoon olive oil
1 tablespoon yeast-free vegetable stock 150 g risotto rice (Arborio)
1 bunch green asparagus
½ zucchini
50 g frozen peas
(caution: peas contain histamine. If you are unable to tolerate them, you can replace them with another vegetable)
A handful of fresh herbs (e.g. dill, parsley, mint)
Salt and pepper to taste

Cress and Parmesan for garnishing (optional)

Method:

Step 1:
Bring 750 ml of water to the boil with the vegetable stock. At the same time, finely chop the onion, put in a large pan with the olive oil and sauté the onion until translucent.

Step 2:
Put the rice into the pan with some of the stock and stir-fry. As soon as the liquid is absorbed, stir thoroughly and ladle in the stock. This takes around 20 minutes.

Step 3:
In the meantime, wash and finely chop the vegetables. In the last 7 minutes of the cooking time, add the vegetables and stir in until the rice is cooked and the vegetables are al dente.
Fold in the herbs just before serving. Season with salt and pepper as required and serve with cress and/or Parmesan.

Note:
_{Take care making this dish, as peas contain histamine. Everyone reacts differently to foodstuffs that contain histamine. While some people can tolerate peas despite the histamine, they cause complaints in others. If you are unable to tolerate peas, it is best to leave them out and replace them with another vegetable, e.g. zucchini. Information on foodstuffs containing histamine and on histamine liberators is available here.}

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