Spring Risotto with Asparagus, Peas and Parsley

 Springtime Risotto with Asparagus, Peas and Parsley

It's Spring and time for seasonal vegetables to start making its appearance. The trees, plants and grass are bright green and new life is all around! Risotto is a perfect dish to showcase delicious asparagus, sweet peas and flavourful parsley!  Risotto is a versatile dish with so many options. In an earlier post I made a classic risotto using meat sauce and it is delicious but is more suited for cooler days. This is definitely a perfect springtime dish! 

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients

• 2 cups of arborio rice
• 1 bunch of asparagus washed and trimmed
• 11/2 cups of fresh or frozen peas (QB)
• 6-8 cups of chicken stock simmering gently on stove
• olive or vegetable oil
• 2 diced shallots
• 1 cup dry white wine
• 1/2 cup grated parmigiano reggiano (QB)
• 2 tbsp butter divided  (QB) 
• chopped parsley (QB)

Directions

1. Place asparagus and peas in a pot and add about 2 cups water. Bring to a boil and cook for a few minutes. You want the asparagus cooked but firm and not limp. They will continue to cook in the risotto.
2. Drain the asparagus and peas and add the cooking water into the pot of simmering broth.
3. Cut the stems of the asparagus into little sections. Trim off the tips and set them aside as they will get tossed in at the end. 
4. In a large sturdy pot add oil to coat bottom and about 1 tbsp of butter and allow to melt.
5. Add shallots and cook until translucent- takes about 4-5 minutes.
6. Add asparagus and peas and continue for another few minutes.
7. Add rice and stir quickly making sure to cover each rice kernel with the oil. Do this for a few minutes to toast the rice a bit.
8. Add wine and stir in until all of the liquid has evaporated.
9. Add stock to rice one ladle at a time. Stir the rice constantly making sure to swipe the sides down and scrape the bottom as well to prevent any sticking.
10. Add another ladle only after the liquid has been absorbed by the rice. It is important to keep stirring this whole time.
11. Continue this process and after about 20 minutes taste a bit to see if they are done. The rice is done when it is cooked but has a firm bite. 
12. Once rice is done you should have a bit of liquid left in pot but not super runny. 
13. Remove from heat, toss in parmigiano and butter and taste. Add salt and pepper if necessary and more cheese if wanted.You may need a bit more liquid if it is too dry.
14. Add parsley and serve immediately! 

A mangia!

Fatto con amore,

Elena 💚