Spring Risotto to Freshen Up Your Meal

After I’ve had my fill of simply steamed asparagus and lavishly buttered peas, I turn them into a beautiful springtime risotto. They add brightness, texture and rich green flavor to the creamy rice dish. A swirl of oil, laced with just-harvested herbs, puts this version over the top.

All great risottos are dependent on four ingredients: The correct rice, a delicious broth, a little flavorful fat, and interesting add-ins, in this case the fresh vegetables. Time and patience add to your risotto success.

Most rice for risotto, such as Arborio, Carnaroli and Vialone Nano, hails from Northern Italy. This short-grain rice has a high starch content giving it the ability to absorb lots of cooking liquid without splitting. The grains develop a creamy consistency that Italians call all’onda (waviness); each kernel stays firm yet soft. Look for these risotto rice on-line or in the imported foods section of large supermarkets or specialty grocery stores. Check the best-by date on the packages, the fresher the rice the better.

I like to serve this spring risotto as a meatless main accompanied by a gorgeous, very cold, mixed lettuce salad dressed with a fresh lemon vinaigrette.

Spring Risotto with Asparagus, Peas and Herbs

Makes 4 to 6 servings

TIPS: You can use 4 cups of nearly any cooked vegetable, such as roasted butternut, grilled zucchini, steamed broccoli, in place of the asparagus and peas in this recipe. Enrich store-bought broth by simmering it with asparagus trimmings and garlic.

Ingredients:

• 1 small bunch, 10 ounces, skinny asparagus, well rinsed
• 6 cups low-sodium vegetable broth or chicken broth
• 3 to 4 cloves garlic, roughly chopped
• 1 cup (3 ounces) fresh sugar snap peas, strings removed (or frozen)
• 1 cup (5 ounces) shelled fresh peas (or frozen)
• 3 to 4 tablespoons olive oil or butter or a combination
• 1 small leek, white part only, thinly sliced or 1/2 cup sliced yellow onion
• 1 1/2 cups (10 ounces) Arborio or Carnaroli risotto rice
• 1/2 cup dry white wine or broth
• 1/2 cup (1 1/2 ounces) finely shredded Parmesan cheese
• 1/2 cup (2 1/2 ounces) soft goat cheese
• Salt, freshly ground black pepper
• Herb Oil, see below

Directions:

1. Cut asparagus crosswise in half. Cut top half of the asparagus spears on the diagonal into 2-inch lengths. Reserve for later.
2. Roughly chop the bottom half of the asparagus spears and put them into a saucepan with the broth and garlic. Simmer to extract the flavor, 20 to 30 minutes. Strain and return the broth to the pan. You should have about 5 cups. Discard the solids in the strainer. (Refrigerate broth covered for up to three days.)
3. Cut pea pods crosswise in half. Put reserved asparagus pieces, pea pods and peas into a large microwave-safe bowl. Add 1/2 cup water and cover the bowl tightly with a lid or plastic wrap vented at one corner. Microwave on high (100% power) stirring once or twice, until vegetables are crisp-tender and bright green, about 4 minutes (add 1 to 2 minutes if using frozen vegetables). Drain; cool. (Refrigerate vegetables covered up to 3 days.)
4. When you’re ready to cook the risotto, reheat broth over medium heat; keep warm.
5. Heat oil in a large, heavy-bottomed 3- to 4-quart saucepan or Dutch oven over medium heat until melted. Add leek; saute until tender, about 4 minutes. Add the rice and cook over medium heat, stirring constantly so it’s well coated in the oil, 2 to 3 minutes. Stir in wine; cook and stir until rice has absorbed the wine, about 4 minutes.
6. Using a ladle, add 1/2 cup of the hot broth to the rice mixture. Cook, stirring constantly, while the rice absorbs the liquid, about 4 minutes. Repeat to add the 5 cups broth, in 1/2 cup increments, until rice is cooked through but still retains a little texture when bitten, 25 to 30 minutes in total.
7. Gently fold in cooked vegetables and cook to heat them through, 2 to 3 minutes. Fold in cheeses until melted. Season with salt, usually 1/2 teaspoon, and 1/4 teaspoon pepper. Serve in shallow bowls with a generous swirl of Herb Oil.

NOTE: This recipe can be made in an Instant Pot according to manufacturer’s directions; reduce broth used to 4 cups.

HERB OIL:

Put 1 cup mixed fresh herbs, such as cilantro leaves, fresh mint leaves, flat-leaf parsley and fresh basil leaves into a blender. Add 1/2 cup extra virgin olive oil and 1/2 teaspoon salt. Use on/off turns to finely chop the herbs in the oil. Refrigerate up to several days. Use at room temperature.

JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.

© 2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.

Also from JeanMarie Brownson, this recipe for a satisfying meatless burger. Really!