If you’re looking for something fresh but still comforting, this spring risotto is for you.

 

Serves 4

 

Ingredients:

1 TBS olive oil

2 TBS unsalted butter

1 small red onion, finely chopped

1 lb asparagus (spears separated for roasting – stems chopped to be cooked with rice) 

1 large garlic clove, crushed

1 C arborio rice

4 C vegetable broth (warm)

1 C frozen or fresh peas

A few springs of fresh herbs: basil, mint, or parsley or spring greens – stemmed

⅔ C grated pecorino romano cheese

Juice from ½ large lemon

White Pepper and Salt to taste

 

 

Optional Garnish:
Watermelon radish slices
Lemon zest
Additional basil or mint
Additional pecorino romano cheese

Instructions:

Warm broth, keep on the stove at low heat.

 

Clean and prepare asparagus: snap woody ends from bottom, then

 

Cut spears from stalks for roasting.

 

Cut stalks into small pieces ~½” to be cooked within the rice. Set aside.

 

Roast asparagus spears in 400 degree oven for 5-10 minutes after coating lightly with olive oil, salt and pepper. Set aside for topping the risotto once fully cooked.

 

Blend peas with 1/4C of the warm broth, herb leaves, and lemon juice. Set aside.

 

Saute onion in olive oil and butter over medium heat until translucent.

 

Add garlic and chopped asparagus stalks (not roasted spear/tips) and stir in for a minute before adding the rice.

 

Stir rice into the mixture for a couple minutes.

 

Add warm broth, one ladle at a time, stirring constantly until the broth is almost absorbed before adding the next ladle.

 

Once the mixture is bubbling and the broth is absorbed, stir in the pea mixture and pecorino romano cheese.

 

Season to taste.

 

Add roasted asparagus tips to top of risotto.

 

Garnish and serve.