Asparagus and Green Pea Risotto


I love making this fresh, flavorful risotto after a trip to our local Farmer's Market. The peas are bursting with flavor in every bite! While this risotto makes a perfect garden-fresh spring or summer lunch, it's also a delicious holiday side dish using frozen veggies.

Asparagus and Green Pea Risotto
Serves 6

1/2 cup finely chopped onion (or 1/2 tablespoon onion powder)
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 cup of dry Risotto/ Arborio rice
1/2 cup white wine
3 cups of low-sodium chicken broth
1 cup asparagus tips (just the tips of a one-pound bunch cut into 1 inch pieces)
1/2 cup fresh green peas (or 1 cup of thawed frozen peas)
1 teaspoon lemon juice
1/2 cup shredded Parmesan cheese
salt and pepper to taste

1. Combine onion, oil, and butter and sauté for 3 minutes until starting to soften.
2. Add risotto and sauté for another 2 minutes
3. Stir in one cup of broth and the white wine and continue cooking and stirring occasionally while simmering until broth is mostly absorbed.
4. Gradually stir in remaining broth one cup at a time, allowing liquid to be absorbed before adding more
5. Add lemon juice, asparagus tips and green peas with the last cup of the broth and cook until liquid has been mostly absorbed and asparagus and peas are crisp-tender.
6. Remove from heat. Stir in cheese, add salt and pepper to taste, and serve and enjoy immediately!

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