springtime risotto

Springtime was in the air today. The sun was shining, the breeze was cool, and we spent some quality time with the strawberries.

Hoeing strawberries is definitely not fun.  But the only way to get through such a daunting task is to imagine your fist bite into a ripe and juicy strawberry.

That helps.

Taylor definitely agrees!

All this preparation for spring really got our appetites going.

We brainstormed for a bit and came up with  a refreshing risotto recipe.  The result was nothing short of amazing, and we cannot wait for leftovers tomorrow.

Fresh asparagus, peas, and parmesan risotto.

Delicious!

Here is what ya need:

About 1 pound asparagus, trimmed, cut into 2-inch lengths

1 cup fresh or frozen peas

About 5 cups of low-salt chicken broth (or veggie broth)

2 tablespoons olive oil

2-3 tbs unsalted butter

1/2 cup chopped onion (we used red)

1 1/2 cups arborio rice

3/4 cup dry white wine

3/4 cup freshly grated Parmesan cheese

the zest from one lemon

Directions:

Blanch the asparagus and peas in boiling salted water for about 1 1/2 minutes.  Set aside.

Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat the olive oil and butter in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir for about 3 minutes. Add wine and cook until liquid evaporates. Add chicken broth 1 cup at a time and stirring almost constantly, for about 20 minutes. You may have leftover broth, or need to add more depending on the consistency of the risotto.  Taste test the risotto to make sure you like the consistency.

Add blanched asparagus pieces and peas,  stir until heated through. Remove from heat.  Stir in grated Parmesan cheese and grated lemon zest.  Season to taste with salt and pepper.

We loved this light and healthy meal.  Very refreshing.

Henry was lucky enough to eat some spilled risotto off my plate.  He is one happy dog!

Enjoy your evening!