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spring menu: asparagus & pea risotto.

It seems like we might have skipped straight to summer in LA (last week it was freezing, this week is almost 80, go figure).  But I'm still making the most of the spring vegetables at the farmer's market, especially asparagus.  Last year, the asparagus crops had a drought which resulted in less asparagus so it was really expensive.  Needless to say, this spring I am going asparagus crazy!  I can't resist it at the farmer's market or Trader Joe's.  

Since I have an abundance, I did a few dishes to use it up this week, including a pasta, risotto and for breakfast with truffle scrambled eggs....
 asparagus & pea ristotto
*makes 2 servings - enough for leftovers!
2 cups vegetable broth
 3/4 cup arborio rice
handful of asparagus, cleaned and trimmed, cut into bite sized pieces
1/2 cup peas (frozen or fresh)
1/4 cup parmesan cheese
1 tbsp butter
1 tbsp olive oil
1/2 onion, chopped
1/4 dry white wine
salt and pepper to taste
In a medium sized saucepan, heat broth on low-medium and cover.  In a large skillet (not nonstick), heat butter and olive oil and add onion and asparagus.  Saute for about 3-5 minutes over medium heat.  Add arborio rice and saute for 2 minutes.  Add hot stock, about 1/2 cup at a time, stirring constantly.  Repeat until all broth is used and rice is tender.  On the last 1/2 cup of broth, add peas and parmesan cheese and stir to combine.  Remove from heat and serve with a bit of parmesan and fresh cracked pepper. 

1 comment:

  1. Hi, Alisun. Just catching up on your blog. I'm so glad you featured asparagus here. It's definitely one of my summer favorites. The peas and parmesan sound amazing!