Asparagus and Pea Risotto

It is risotto season! Is it obvious that I love risotto?

I have posted two recipes in one month! The cold air is here in the Northeast and we need some cozy recipes that are chockfull of vegetables.

I love this for a weeknight meal when we’re feeling like we want sometime comforting, but with a bit of a fancy feel. My mother dreads the stirring of risotto, but I choose to look at it in a different way; I love how therapeutic stirring a risotto can be. I love breathing in the steam that smells of fresh green veggies, garlic, and shallots. Once the rice is creamy and tender, I add my fresh herbs, and poof! I am done!

Asparagus & Pea Risotto

Note: Any leftovers are great reheated with a bit of broth or water.

Ingredients

• 2 TBS olive oil or butter

• 1 bunch asparagus ends trimmed off, and cut into inch long pieces

• 1 medium onion chopped finely or 2 medium shallots, diced

• 3 cloves garlic chopped finely

• 2 tsp sea salt

• 2 tsp pepper

• 2 cups Aborio rice

• 2 cartons or 8 cups vegetable stock

• 1 cup frozen peas

• 1/2 - 1 cup shredded parmesan cheese

• 1 - 2 TBS chives or basil (or both), chopped

Instructions

1. Add olive oil to a large skillet (with sides), over medium heat. Add asparagus and cook for 5 minutes until slightly browned. Remove from the pan and add more olive oil, turning heat to medium low.

2. Add onion and garlic to the pan and saute until browned, approximately 5-6 minutes. Add dry rice, mixing around well. Sprinkle with a bit of pepper and sea salt. Turn heat back to medium.

3. Add 1 cup broth next, and stir often until liquid is absorbed. Repeat until all the broth is gone and rice is cooked to your liking (adding water is great too if you need more liquid). Add frozen peas in to the last round of broth to cook.

4. Add asparagus back in to the pan, grated cheese and salt and pepper towards the end. Add your chopped herbs here too.

5. Serve warm.