SPRING RISOTTO WITH ASPARAGUS, ZUCCHINI, AND PEAS

AADB7439-C246-4A2B-846E-74291AD41879_1_201_a

Vegetarian|Gluten-free|Italian|Sides

F6A595E5-3AA0-4187-9C1A-20690E47E1B8_1_201_a

Ingredients

The Asparagus and Zucchini:

1 pound thin asparagus spears, woody ends cut off and stalks cut into 3” pieces

¾ pounds small zucchinis, cut into ½” thick half-moons

2-3 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

The Risotto:

3 tablespoon butter

2 tablespoon olive oil

1 large sweet onion, chopped

6 large garlic cloves chopped

1 cup arborio rice

1 cup dry white wine

3-3 ½ cups warm chicken stock

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons lemon juice

1 cup frozen peas, thawed

½ cup fresh grated parmesan cheese (plus more on the side for sprinkling)

Instructions

Preheat oven to 375 degrees and line a baking sheet with foil.

Spread the asparagus and zucchini pieces in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss with your hands to evenly coat all of the all of the veggies. Bake for 10-12 minutes until the asparagus are crisp tender and zucchini is lightly browned. Remove from oven and set aside.

To make the risotto heat the butter and olive oil in a large deep skillet over medium high heat. Cook the onions and garlic until fragrant, about 2 minutes, stirring frequently. Add the rice to the pan and cook for 2 minutes, stirring frequently, until the rice is coated and toasty.

At this point, stirring almost constantly is required to create a creamy delicious result. Add the wine to the pan and stir until it is almost completely absorbed, and the bottom of the pan shows no liquid when you pull the rice to the side. Gradually add the chicken stock in ½ cup increments, stirring constantly, waiting to add more stock until the liquid is almost fully absorbed. Continue adding the stock until the rice is plump and tender (but with some ‘tooth’) when you taste it – not mushy. You may not need all of the stock.

Add the salt, pepper, lemon juice, and peas to the pan. Stir to combine. Add the parmesan, asparagus, and zucchini to the rice and stir to fully combine, about 1-2 minutes.