Name: Spring Risotto with Asparagus and Peas
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 bunch asparagus; 5 cups chicken stock; 4 T unsalted butter; 3 T olive oil; ½ white onion, diced; 1 garlic clove, diced; 1½ cups arborio rice; ½ cup dry white wine; 1 cup frozen peas; 1 cup parmesan cheese, grated; 1 lemon; 2 T parsley; 2 T mint; Salt and pepper to taste

Print Recipe

Spring Risotto with Asparagus and Peas

Prep Time15

Cook Time25

Course: Main Course

Servings: 2 people

Ingredients

1 bunch asparagus
5 cups chicken stock
4 T unsalted butter
3 T olive oil
½ white onion, diced
1 garlic clove, diced
1½ cups arborio rice
½ cup dry white wine
1 cup frozen peas
1 cup parmesan cheese, grated
1 lemon
2 T parsley
2 T mint
Salt and pepper to taste

Instructions

Snap off the woody ends of the asparagus and cut the spears into ½ inch pieces.
Put your chicken stock in a saucepan on the stove and bring to a low simmer.
Add 1 tablespoon of olive oil to a saucepan and cook your asparagus over medium heat. Cook for about 5 minutes and then add in your peas. Cook for an additional 5 minutes and turn off the heat.
In a separate saucepan, add 2 tablespoons of butter and 2 tablespoons of olive oil. Add in your onion and garlic and sauté over a medium-low heat, until the onion is completely tender.
Add in a pinch of salt and a little bit of pepper.
Add the rice and cook with the onion until the rice changes from opaque to slightly translucent, about 4 minutes.
Add the wine and stir until all the wine is absorbed.
Start slowly adding the chicken stock in, ½ cup at a time, mixing and pausing after each addition. The stock should be fully absorbed before adding another ½ cup. Keep repeating this process until you've used up all the chicken stock.
Add your asparagus and peas to the risotto and stir thoroughly.
Add in 2 tablespoons of butter + 1 cup parmesan cheese. Stir thoroughly until everything is incorporated. You can also add salt and pepper to taste.
Turn off the heat and fold in some of your mint and parsley (save a little for garnish). Let the risotto sit for about 2 minutes before serving.
Plate the risotto and squeeze a little lemon juice over the top. Garnish with mint, parsley and additional parmesan if you prefer.

Wine Pairing Recommendations

We paired this dish with a crisp rosé from Liquid Farm in Santa Barbara. If you’re looking for a rosé you can pick up at your local grocery store, check out some of these options below: