I know this recipe has been done a thousand times, but it is a classic early summer dish that is always worth the wait!
Pea and Asparagus Risotto
2T unsalted butter
3T extra virgin olive oil
1/2C minced yellow onion
1C good quality Italian risotto
1/4C dry white wine, like Chardonnay
3-4C chicken stock, hot (you may only need 3C)
1/2C fresh shelled peas
1/4C fresh asparagus cut into 1″ pieces
salt & cracked pepper
good quality parmesan
* Don’t be afraid to taste the risotto as you go to make sure it is the texture you want it
* It is easiest to keep the stock in a pot on the stove so it stays warm and you can ladle it out faster
- Saute onion in butter and olive oil over medium heat until soft, about 5 minutes
- Add in risotto and stir to coat and cook about 2 minutes
- Stir in wine and cook until absorbed
- Ladle in 1C of stock and stir constantly until absorbed, then add the rest, 1C at a time until the risotto is almost aldente, reserving the last cup of stock
- add in the peas and asparagus along with the last cup of stock
- When fully absorbed and the vegetables are cooked through, add in the salt, pepper, and (be generous) parmesan
Wow! This is delicious! I cant wait to try this. I found your blog from the foodie blog roll and if you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!