SPRING VEGETABLE RISOTTO By: Kirsten Hall
The fresh and delicate flavors of spring have arrived! Try this elegant risotto to take advantage of all that goodness.
DIRECTIONS 1. Slice the asparagus on the bias into 1/2-inch pieces, slice the mushrooms and mince the garlic. Set all three aside. 2. Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low and cover. 3. Meanwhile, place the butter and oil into a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until they begin to soften about 3 minutes. 4. Add the asparagus, peas and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes. Remove vegetable mixture and place pot back over the heat.
INGREDIENTS
5. Add rice and additional oil and butter if needed, stir to coat, and toast for 2 minutes.
2 cups fresh peas 8 stalks asparagus 1/4-pound wild mushrooms 3 cloves garlic 8 cups chicken broth 2 tablespoons butter 2 tablespoon avocado oil, or other neutral cooking oil 2 cups arborio rice 1 cup dry white wine 1 cup grated parmesan 1/4 teaspoon black pepper 1 teaspoon salt
6. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. 7. Add 1 cup of broth. Stirring often, until broth is almost absorbed. Add remaining broth by a cup at a time, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes. 8. Add the parmesan, pepper, salt and mushroom mixture to risotto. Cook, stirring occasionally, until cheese is melted, about 2 minutes. Enjoy!
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