Gardener's Fried Risotto

Ingredients:

• 200 g of basmati rice
• ½ teaspoon of kosher salt
• 1 tablespoon of olive oil
• 800 ml of vegetable stock
• 3 tablespoons of olive oil
• 150 g of asparagus
• 4 scallions
• 100 g of peas
• 60 g of unsalted peanuts
• 1 teaspoon of rice vinegar
• fresh parsley
• fresh chives with flowers
• fresh lovage

Preparation:

1. Cook 100 g of peas in a litte amount of water.
   
2. Wash rice with a lot of water and drain it well.
   
   Heat up a tablespoon of olive oil and add kosher salt.
   
   Add rice and fry it for a minute.
   
   Add boiling vegetable stock and simmer the rice according to the instructions on the package.
   
3. Chop scallions. Snip off the wooden part of asparagus steam.
   
   Cut asparagus into 5 cm pieces.
   
4. Heat up olive oil in a pan and add asparagus.
   
   Cook them on medium-low temperature for 3 minutes.
   
   Add scallions and cook for a few minutes, until the scallions sauteed.
   
   
   Add peanuts and cook for another 3 minutes. Add boiled peas.
   
5. Add rice and let it cook until it starts to fry on the bottom and the crust appears. Sir it a few times during the process not to burn it.
   
6. Add rice vinegar and let it evaporate while stirring.
7. Serve with fresh herbs and decorate with chive flowers.