Let’s cook Italian risotto with organic olive oil by Kalios!

How happy am I that Spring has finally arrived in Paris: the temperature is still chilly these days but there is definitely more sun and I can find more greens at the local market!

I love peas, asparagus, artichokes, wild garlic…so good!

So today, to celebrate Spring in full blossom, I suggest to cook some typical Italian risotto with fresh peas, asparagus and some organic extra virgin olive oil by a French brand that I have recently discovered and liked: Kalios.

Kalios is specialised in glorious foods coming directly from Greece: olive oil, oregano, black olives, spreads, honey and so much more!

So let’s start cooking our risotto together.

risotto recipe


Let’s shell out the peas, wash the asparagus, cut their heads and put them in a bowl along with the peas.

Cut the other part of the asparagus in small pieces and put them aside, in another bowl.

Bring the water to boil in a medium size pot: add the peas and the heads of the asparagus; cook for about 6-8 minutes, after put them in a bowl with cold water and some ice, this will help them keep their beautiful green colour intact after cooking.

Grate the Parmigiano Reggiano.

Peel the onion and cut it in thin slices. Put it aside.


Take a large pot. Add 4 tablespoons of extra virgin olive oil and the onion. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly.

Add the white wine. Once evaporated, add some stock. The stock has to just cover the rice – no need to add more.

Turn the heat on low. Taste it to see if you need more salt.


Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently, and check that it does not stick to the pot.

You need to add the stock little by little until the rice is cooked the way you like it and stock is absorbed.

I can’t tell you how much stock you will need, you just need to befriend your rice and get to taste it until it is ready.

It has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”. “All’onda” means that you can create waves with the risotto when you stir it in the pot.

When the rice is half-cooked, add the asparagus you previously cut in small pieces and let them cook along with the rice.


When the risotto is ready, turn off the heat.

Now you are ready for the renown “mantecatura” !

The “mantecatura” consists in adding the Parmigiano Reggiano and the extra virgin olive oil. Mix until completely melted and blended with the rice.

Add the peas, the asparagus heads, some fresh thyme and pepper.

Finish with a gentle drizzle of organic extra virgin olive oil by Kalios.

Buon appetito!


Recipe for 2 people:
  • 160 g rice- variaty Vialone nano or Carnaroli
  • about 60 g fresh peas
  • 8-10 green asparagus
  • 4 tablespoon extra virgin olive oil for the pot
  • 4 tablespoon extra virgin olive oil for the “mantecatura”
  • 1 fresh red onion – medium size
  • 2 tablespoon white wine
  • 80 g Parmigiano Reggiano (or Grana Padano)
  • homemade vegetable stock (about 1 lt )
  • fresh thyme
  • salt
  • pepper
    Recipe by Chiara




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