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Spring Risotto

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spring veg risotto

Spring Risotto
 
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Serves: 4-6 as a main dish, 8 as a first course
Ingredients
  • 1 pound of asparagus, trimmed and cut into one-inch lengths
  • 2 tablespoons olive oil
  • 1 leek, quartered lengthwise, rinsed thoroughly to remove grit, and sliced
  • 1½ cups risotto rice
  • ½  cup dry white wine
  • 1½ quarts chicken broth
  • 1 cup fresh or frozen green peas
  • 1½ cups grated Parmesan cheese, plus a little extra for garnish.
  • 2 tablespoons butter
  • Salt and ground black pepper
Instructions
  1. Place asparagus, ½ cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle.  Cover, turn the burner on high and bring to a boil.  Continue to cook until asparagus is crisp tender, 3 to 5 minutes. Drain and then spread asparagus on a paper towel to cool quickly
  2. Return pot to stove and heat oil over medium heat. Add leeks; sauté until tender, about 5 minutes. Stir in rice to coat with oil; add wine and simmer until almost evaporated. Add 1 cup of stock, stirring pretty constantly an allowing rice to absorb it before adding the next cup Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy. Stir in asparagus and peas; cook until heated through. Stir in cheese and butter. Adjust seasonings, including salt and pepper to taste, Serve immediately, sprinkling with additional cheese and a few grinds of pepper.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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