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Risotto with Asparagus and Peas

Source of Recipe

From "Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"Comforting to eat—and comforting to make (all that stirring is like mindful meditation!)—risotto is a Northern Italian rice dish cooked gently until it reaches a creamy consistency. Most people think of it as a restaurant-style dish, but it's easy to make at home with very few ingredients. There's lots of room for creativity here. Don't feel like asparagus? Substitute zucchini or mushrooms. Going vegetarian? Replace the chicken broth with vegetable broth. Want to zhoosh it up? Stir in some fresh herbs at the end. You really can't go wrong!"

List of Ingredients

â—¦ 6 cups low-sodium chicken broth
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 bunch of asparagus, preferably thin, trimmed and cut into 1-inch pieces
â—¦ ¼ teaspoon salt
â—¦ Freshly ground black pepper
â—¦ 1 cup frozen peas
â—¦ 1 medium yellow onion, finely chopped
â—¦ 2 cloves garlic, minced
â—¦ 1 ½ cups Arborio sauce
â—¦ ½ cup dry white wine
â—¦ ½ cup grated Parmigiano-Reggiano cheese, plus more for serving


Recipe

In a medium pot, bring the broth to a simmer. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is crisp-tender, 2 to 4 minutes. Add the peas and continue cooking until the peas are thawed, about 1 minute. Transfer the vegetables to a plate.

In the same pot (no need to clean) over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently, until it is absorbed and the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; although it doesn't require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

Stir the reserved vegetables, the Parmigiano-Reggiano, and the remaining tablespoon of butter into the risotto. Taste and adjust the seasoning with salt and pepper if necessary. If the risotto is too thick, thin it with a bit of milk. Serve, passing the grated Parmigiano-Reggiano at the table.

Serves 4