Wednesday, March 30, 2016

Fresh Pea and Asparagus Risotto (GF)

Fresh Pea and Asparagus Risotto (GF)
(4 servings)


2 tbsp. Olive Oil
1 cup Yellow Onion, finely diced
1 cup Fresh Asparagus, trimmed and cut into 1 inch pieces
½ cup Red Bell Pepper, chopped
½ cup Fresh Arugula, chopped
1 cup Fresh Peas
¾ cup Arborio Rice
5 cups Vegetable Broth, heated to boiling
½ cup White Wine
2 tsp. Fresh Lemon Juice
2 large cloves Fresh Garlic, minced
¼ tsp. Lemon Zest
1 tbsp. Dried Tarragon (optional)
to taste Salt and Pepper


In a large skillet over medium heat, add 1 tbsp. olive oil.  When ready add onion and sauté about 4 minutes or until soft.  Continue cooking and add the asparagus for about another 3-4 minutes.  If pan is getting dry, add the last tbsp. of oil.  Now add bell pepper and arugula and continue for 2-3 minutes.  Lastly, add the peas, mix and then remove vegetables from pan to a bowl.  Increase heat to medium-high, add rice when pan is hot.  Stir and toast the rice for a minute or two before adding a ladle of hot vegetable broth.  Turn heat down to medium and stir rice in broth constantly until broth is absorbed.  Keep adding a ladle at a time and repeating the process until broth is gone.  Now add the wine and lemon juice and stir until absorbed.  Reduce heat to medium-low and add the vegetables back plus remaining ingredients mixing well.  Season to taste with salt and pepper and serve.

Note:               If you are not vegan and making this recipe, you can use chicken broth instead of the vegetable broth.

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