Ever since I conquered my fear over the preparation of risotto, it has quickly become my go-to dish. When I gathered up enough courage to prepare risotto for the first time, I decided to try out a recipe that included one of my favorite vegetables: mushrooms. As soon as I tasted the Mushroom Risotto, it was love at first bite. I couldn’t wait for my husband to get home from work to try it. Even though he
hates dislikes mushrooms, I knew that he would love it. As he picked his way around the mushrooms, he couldn’t get over how amazing the dish was…
…and that’s when I knew I had to make it again but prepare it with one of his favorite vegetables: asparagus. We spent the other day outside painting the front yard fence, as well as sanding and painting the front door frame. Once we finished our chores, we headed to the grocery store to pick up a few items from the grocery store. After a very tiring day, we knew we wanted a great dinner to serve as a pat on the back for the hard work that we accomplished.
When we returned home from the store, we poured ourselves some wine and he put the marinated steak kabobs on the grill while I got to work preparing this Asparagus and Pea Risotto. Once the meal was completed 30 minutes later, we set the table on our backyard deck, lit the candles, and enjoyed, hands down, one of the best meals we’ve ever created together.
Asparagus and Pea Risotto
- 6 cups chicken broth
- 3 tablespoons extra virgin olive oil, divided
- 1 bushel of thin asparagus (approximately 20 stalks), roughly chopped
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan Cheese
- Salt and pepper to taste
- Warm the chicken broth in a saucepan over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the asparagus and cook until slightly softened (about 1-2 minutes). Remove the asparagus and the liquid and set aside.
- Add 1 tablespoon olive oil to the large saucepan and stir in the shallots. Cook 1 minute.
- Add rice to the shallots, stirring to coat the rice with oil. When the rice starts to turn a pale, golden yellow, add the wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice and stir until the broth is absorbed. Add another 1/2 cup of broth and stir until the liquid is absorbed. Continue adding 1/2 cup broth to the rice and stir constantly until the broth is absorbed. Repeat this action until the rice is al dente (about 15 to 20 minutes).
- Remove the rice from the heat and stir in the asparagus with their liquid, peas, butter, and Parmesan cheese. Season with salt and pepper (to taste).
What is your favorite vegetable to add to risotto?