Asparagus Risotto with Fresh Peas

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What You Will Need:

1 Bunch of fresh Asparagus, wooden ends removed, then chopped

2 C fresh Peas

1 Large Shallot, diced

1/2 C Parsley, chopped

1 1/2 C dried Arborio Rice

1 C Parmigiano Reggiano Cheese, shredded (You can use regular parmesan cheese)

4 Tbsp butter, divide in two

2 C Sauvignon Blanc ( Washington State has some very beautiful Sauvignon Blanc.) *REMEMBER only use a wine that you would enjoy drinking. If you don’t like the taste of the wine, you will not like it in your food.

4 C Chicken stock *Homemade if you can

Sea Salt

*Directions

Prep your Mis en Place

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On your stove have a pot for the chicken stock that you heat to simmering.

In a pan add 2 Tbsp butter, asparagus, peas, and sea salt. Cook on low heat for about 10 minutes then set aside.

 

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In a separate pan add the shallots and 1 Tbsp butter and cook until the shallot becomes translucent.

Add the rice to the shallots and toast them until they release a nutty smell. (About 4 minutes)

Pour in the wine and stir the rice until the wine has evaporated. (This is my favorite part! The smell is absolutely amazing!!)

 

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With a ladle add one ladle full of chicken stock to the rice and stir until it evaporates then add another ladle.

Continue to repeat until you have used all the chicken stock. Reduce heat to low then add in the rest of the butter and fold in the Parmigiano.

 

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Fold in the asparagus, peas, parsley, and sea salt.

Serve immediately *Makes 7 Servings

343.5 Cals, 10.8 G fat, 36.14 G carbs, 4.28 G fiber, 14.14 G pro 2.85 G sugar

* Traditionally risotto is a starter dish, but I bulk mine up with a lot of vegetables so it makes a substantial dinner on its own. Use the Bruschetta recipe  posted Sunday and have that as your starter.

 

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