Summer risotto

Boil water in a large saucepan, salting it well. Prepare a pot of ice water. Place the asparagus in boiling water for 1 minute, then transfer to ice water for 30 seconds. Remove the colander. Do the same with two types of peas

Heat olive oil in a large sauté pan over medium heat. Chop the garlic and onion. Add them to the saucepan and fry for 30 seconds until they become translucent. Add rice and fry, stirring, for about a minute, the grains should be saturated with oil and become transparent.

Add wine to the saucepan and let it evaporate. Pour in a glass of broth and add 2 tsp. salt. Let it boil and cook the rice without stirring until it absorbs the broth.

Continue adding broth, ladle by ladle, letting it soak into the rice until the rice is al dente. You will need about 3 more cups of broth. When the rice is almost ready, stir in chopped asparagus (save the heads, it’s prettier) and two types of peas. Cook for another 1 minute to heat the risotto evenly.

Stir pesto into risotto and serve.