Risotto with Asparagus, Mint and Peas

Risotto is one of those dishes that can be used for a multitude of things... you can have it be very basic and then after it is cooled down use it for my all time favorite... Rice Ball Parmesan...You can also add other things too it.
My dear friend Andrew made this while he and his family lived with us last spring and it was GORGEOUS!! So experiment with different things and let me know what you discover!

Serves 6


4 cups vegetable or chicken broth
1 cup of water
½ a bottle of dry white wine
1 stick and a couple of tbs of butter, about ¾ of a cup
3 tbs extra-virgin olive oil
1 large onion, chopped finely
1 16-0z-box Arborio rice
20 to 25 Asparagus stalks cut into 1 inch pieces
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh mint
Sea Salt
Fresh ground pepper
2 cups freshly grated Parmesan cheese


* Saute your asparagus and peas in a medium pan with about 2 tbs of olive oil until golden brown set aside off the heat
*Melt ½ a stick of butter with oil in heavy large saucepan over medium-low heat. *Add onion
* Sauté until soft and transparent, about 6 minutes
* Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
* Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute
* Add broth 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, about 15 minutes
* Add the last of the butter, stir in well
* Add your mint, stirring in well
* Taste the risotto, if it still seems too al dente, slowly add water as you did the broth until it is absorbed cooking until rice is tender but firm to bite and the mixture is creamy
* Add a generous handful of cheese… stir until it melts
*Season with salt and pepper
*Serve and add another handful of fresh Parmesan

1 comment:

Eating Smart (Tracy) said...

This risotto looks delicious. I will have to use veg. stock instead of chicken. I can't wait to try it!

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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