A rich, creamy veggie dish that manages to be cozy and fresh all at the same time. This recipe also gives you the inside on how to make perfect risotto.Print
Spring Risotto with Asparagus and Peas
2 tbsp olive oil
2 shallots, finely chopped
4 scallions, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
2/3 cup dry white wine
4 – 6 cups vegetable broth, kept hot on the stove
1/3 cup heavy cream
1/2 cup Parmesan, grated
1 cup fava beans, shelled
1/2 cup sun-dried tomatoes, in oil, drained and chopped
1 lemon, cut into thin wedges
freshly ground black pepper
- Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
- Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
- Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
- Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
- Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
- Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
- Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
- Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.
Want to make this dish gluten-free? Use Barley instead of Arborio rice. Barley is “done” when it’s al dente but it may take a little longer in the process above – about 35 minutes.