Spring Asparagus and Pea Risotto

Spring Asparagus and Peas Risotto  marydukecooks.com

Spring Asparagus and Pea Risotto

1 (32 ounce box) low sodium chicken broth
1 cup water
4 tablespoons unsalted butter, divided
1/2 cup Sweet onion, 1/4-inch dice
2 garlic cloves, minced
1 teaspoon kosher salt
1 and 1/4 cups Arborio rice (Arborio rice gives the creaminess we love!)
1/2 cup Pinot Grigio or other dry white wine
1 cup asparagus, cut in 2 inch lengths
1 cups frozen peas, thawed
2 teaspoons freshly squeezed lemon juice
1 cup shredded Parmesan Romano cheese (not the powder)
1 tablespoon finely chopped flat leaf parsley

Assemble all ingredients. In a medium saucepan, add chicken broth and water. Bring to a boil, reduce heat to low, and keep barely simmering. Plan to start risotto 35 minutes before serving. This dish does not hold well so plan to serve immediately. Remove 1/2 cup broth and reserve for end of recipe.

Get out the biggest skillet you have! I use a 12-inch skillet that has sides that are 3 inches deep. If you don’t have a skillet that large, use a stockpot. In skillet or stockpot, melt 2 tablespoons butter. Add onions and cook slowly, for about 4 minutes until transparent. Try not to brown onions.

Add rice. Stirring constantly, cook rice 3 minutes or until rice has translucent edges. Add garlic and kosher salt. Cook 30 seconds. Add white wine and cook, stirring constantly until liquid evaporates.

Add 1/2 cup hot broth and stir constantly until liquid is absorbed and rice begins to sizzle in pan. Repeat this process (add 1/2 cup broth, stir until liquid is absorbed and rice begins to sizzle in pan) until all hot broth is used.

Microwave asparagus 3 minutes in a small amount of water. Drain; cover to keep warm, and set aside. Microwave thawed peas in a small amount of water 2 minutes. Drain; cover to keep warm, and set aside.

Add lemon juice and remaining 2 tablespoons butter. Add Parmesan Romano cheese. Add peas and asparagus. Taste; adjust salt and pepper. If risotto is too thick, add reserved 1/2 cup broth. Garnish with parsley. Serve immediately or risotto will set up!

Tip: If you don’t like peas or asparagus, substitute 2 cups of sautéed, microwaved or roasted vegetables cut in bite size pieces. For example: yellow squash, zucchini, carrots or mushrooms.

Published in The News and Neighbor on March 23, 2022.


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