Spring Risotto with Asparagus and Peas

Spring vegetables. I think of the local Boise Saturday market and CSAs. This recipe celebrates the best of spring, asparagus and fresh peas. Risotto is an elegant meal and one that can be put together with pantry items and whatever fresh or leftover vegetables you have in your refrigerator. It requires a few simple cooking techniques, patience, and attention.

QUANTITY AND INGREDIENTS

1 bunch medium asparagus spears, snapped and the fibrous end discarded

1 cup fresh peas

4 Tbsp unsalted butter, divided

2 Tbsp extra virgin olive oil (EVOO), divided

1 medium onion, finely minced

2 cloves garlic, minced

large sprig of thyme

1 large bay leaf

1 tsp kosher salt, more to taste

freshly ground pepper, more to taste

1 1/2 cup Arborio rice

1/2 cup dry white wine

6 cups low sodium chicken broth, heated to a simmer and covered

½ cup grated Parmigiano-Reggiano, plus more for serving

1/4 cup fresh parsley leaves, minced

SPECIAL EQUIPMENT

2 medium size saucepans (one for risotto and another for stock)

1/2 cup ladle

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Give thought to the order of tasks given other recipes being prepared. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

CULINARY TIPS

1. Many different vegetables can be used in risotto. Consider vegetables and herbs that are in season.

2. Be watchful of your addition of salt. The salt in the stock will become concentrated AND the Parmesan cheese added towards the end is salty.

3. Add sautéed mushrooms, 6 ounces fresh morel, cremini, or oyster mushrooms. Mushrooms are a great source of vegetable protein.

4. If an animal-based protein, such as chicken or shrimp, is a requirement for a “real meal,” do a PROTEIN FLIP. Go heavy on the vegetables with a smaller than typical serving of the chicken or shrimp.

5. Other grains can be used to make an untraditional risotto, including farro.

6. Serve with a large salad for additional vegetables. Use whatever is in season. Experiment with vegetables that you have not tried before.

PREPARE THE RISOTTO

1. In a medium to large sauce pan, melt 2 Tbsp butter with 1 Tbsp EVOO. Add the asparagus, and sauté 3-4 minutes (avoid overcooking). Then add the fresh peas. Cook for 2-3 minutes more. Season with salt and pepper and remove asparagus and peas to a separate plate. Around half the asparagus, the less attractively cooked spears, will be cut into thirds and half of the peas will be later mixed into the almost cooked risotto. The remainder will be used to garnish the finished risotto.

2. Into the same saucepan, heat remaining 2 Tbsp butter with 1 Tbsp EVOO over medium-low heat. Add the onions and saute until soft, around 5 minutes. Add the garlic and saute another minute. Add the fresh thyme and bay leaf.

3. Stir in the rice with a wooden spoon, turning to coat well. Stir constantly, for 4-5 minutes.

4. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.

5. Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 30-35 minutes, the rice should be nearly done. You want the rice to be al dente.

6. Stir in the asparagus and peas, and then the Parmesan until combined. Season with additional salt and pepper to taste.

7. Plate to a platter that will retain heat well. Garnish with the remainder of the asparagus and peas, additional Parmesan, and chopped parsley. Divided amongst plates.