Risotto

Pour a generous layer of olive oil in a large stew.

Allow to heat up and fry the sage crispy, put on kitchen paper, sprinkle with salt.

Cut the bottom of the asparagus and let them color briefly and powerfully in the same oil as the sage,

Put on kitchen paper, keep warm, do the same with the sugar snaps, keep warm, refresh the oil that had to be too brown.

Rub the pot with kitchen paper, pour in 4 tbsp olive oil and insert the celery, garlic and shallot for 4 minutes, add the rice and fry for 2 minutes.

Deglaze with the white wine, let it cook completely, now stirring, step by step, with 300 ml of broth each time, that is about a large tablespoon.

The constant stirring helps for the creamyness of the risotto, stir until all broth is mixed and dissolved.

The rice still has to be slightly dente and transparent.

Stir in the cheese, and finally the peas and finely sliced ​​parsley.

Scoop out in plates, finish with the asparagus and sugar snaps, finish with olive oil, the sage, the lemon zest and some grated cheese over it.