How to Make Pea and Asparagus Risotto

There is so much to love about risotto. If you love asparagus and green peas, this dish is for you.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound asparagus, trimmed and cut into 1 1/2 inch pieces
• 1 teaspoon salt
• 3 cans (14-1/2 ounces each) vegetable stock
• 1 tablespoon olive oil
• 2 leeks, cleaned and chopped
• 3 garlic cloves, finely chopped
• 1-1/2 cups instant rice
• 1/3 cup dry white wine
• 1 cup frozen baby peas
• 2 teaspoons freshly ground black pepper
• 1 cup chopped chives
• 1-1/2 teaspoon orange zest (optional)
• A handful of Parmesan cheese

1. 
   Blanch the asparagus

   In a large saucepan of water, bring to a boil. Blanch the asparagus and add salt; about 4 minutes. Drain and plunge asparagus into a pot of ice water to stop the cooking. Drain and set aside.

2. In a large saucepan, bring the vegetable stock to a simmer over medium-low heat and keep it simmering this way.

3. 
   Cooking the rice

   In a large stockpot, heat olive oil over medium heat. Add the garlic and 1/2 cup of chive, saute until softened, 4 minutes. Add the rice and cook, until coated with the oil, about 1 minute; stir frequently when rice is cooking. Add in the wine and cook until it is absorbed, stirring.

4. Add the heated vegetable stock, half-a-cup at a time. Stirring until it is absorbed before adding more to the mixture. Cook until the rice is tender, about 20 minutes in all.

5. 
   Risotto with asparagus and peas

   You may have to reduce the heat if the risotto bubbles too quickly. Stir in the peas, and orange zest(if using) with the last 1/2 cup of stock. Stir in the Parmesan cheese and black pepper. Sprinkle with the remaining chives and serve immediately.

[sonni57]

on 3/27/2009 Good recipe thanks for sharing I'll pass it on.