Oh 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.