Creamy & Chill(i) Asparagus, Peas Risotto

Creamy & Chill(i) Asparagus, Peas Risotto

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Prep & Cook time: 45 minutes

Serves ~1-2 people

Risotto is a great way to use up leftover rice, and can be made with any variety of whole grain you have on hand. It's also an excellent way to enjoy seasonal vegetables—asparagus and peas are both in season right now, and they work beautifully together.

When preparing this dish, keep in mind that asparagus cooks fast; it's best if you remove it from the heat just before it finishes cooking so that it retains its firmness without becoming too soft or mushy. Risotto takes about 20 minutes from start to finish (plus another 10-15 minutes of simmering), so plan accordingly!

Ingredients For the Risotto:

●  1 cup Arborio rice (you can find it in the rice section of the grocery store!) for the classic Italian tradition or just whatever leftover rice you’ve got!

●  6 cups broth/stock (chicken/vegetable) KEY: low-sodium, because the broth reduces as it cooks, intensifying the salt content)

●  1⁄2 cup white wine or white wine vinegar (suggestion of pinot grigio for wine; your preference on either

●  4 tablespoons butter (unsalted)

●  garlic (minced)

●  1 shallot or 1⁄4 cup minced onion (whichever is on hand)

●  1 tablespoon olive oil (LINK HEMP OLIVE OIL)

●  1⁄2 tablespoon Chili oil (LINK HEMP CHILLI OIL) for a spicy drizzle on top at the end...

●  6 asparagus stalks (or just a girthy handful) cut into ~1-inch pieces

●  1 cup peas (frozen can work just fine too, sometimes even better...)

●  2 tablespoon lemon juice

●  1 teaspoon lemon zest

●  1 cup chopped parsley (ideally fresh!)

●  1⁄2 - ∞ parmesan (lots of it if you love cheese like me! hehe)

●  Your choice salt & pepper (classic duo)

Directions For the Risotto:

  • Begin by preparing the asparagus:

    • Chop the asparagus into bite sized pieces and toss in drizzles of Potli olive oil in a hot pan

    • Season asparagus to taste with salt & pepper & garlic powder/minced

  • Bring stock to a boil in a medium saucepan; turn off heat.

  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.

  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups of stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)

  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in the same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)

  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese