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spring risottoOh my deliciousness. I can’t help it. I’m in love with risotto. I knew I wanted some on Easter, mainly to have ready for leftover ham on Monday. I didn’t have any leftover risotto. My plan was to use bright green peas, to give some much needed green to the dreary spring landscape. I ended up using some asparagus too, as I had bits of stem left from trimming the stalks for my speck-wrapped asparagus stalks (another love of mine; it’s my addiction.) Now I need to make more risotto. Darn.

What you need:

  • 2 tbs EVOO,
  • 8 tbs butter, divided
  • 3 shallots, diced
  • A few asparagus stalks, slightly steamed, and cut into 1/4” slices (I used the bottoms of about 15 trimmed asparagus stalks as I used the stalks for another side dish)
  • 1 c fresh spring peas
  • 2 garlic cloves, finely chopped
  • 1 1/2 c arborio rice
  • 1 c dry white wine
  • 32 oz vegetable stock
  • 1/2 c freshly grated Parmigiano Reggiano cheese, plus more for garnish
  • Freshly ground sea salt and black pepper
    salt and pepper

What you do:

  • In saucepan add EVOO, 2 tbs butter, scallions, shallots and asparagus.
  • Cook over med heat until veggies are tender, about 5 min.
  • Add garlic.
  • Cook, stirring often, about 5 min.
  • Add rice and stir until crackling begins.
  • Add wine and stir until absorbed into rice.
  • Slowly add about 1 c stock until it just covers rice.
  • Heat until low bubbles form; when stock is almost absorbed add more stock.
  • Add peas.
  • Repeat adding more stock, for another 30 min.
  • Season with salt and pepper.
  • Add another  1/2 c of stock.
  • Add remaining butter and Parmigiano Reggiano.
  • Remove from heat.
  • If mixture isn’t creamy enough, add more stock.
  • Serve immediately, garnished with shaved Parmigiano Reggiano.