FOOD & DINING

A tasty recipe as spring arrives...roasted asparagus risotto with baby peas

By Joanne Perella
Posted 4/28/22

It’s springtime and everything is turning up green!

When the first buds appear and the earth begins to come alive, my tastes shift from hearty winter soups to a lighter, greener, fare. …

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FOOD & DINING

A tasty recipe as spring arrives...roasted asparagus risotto with baby peas

Posted

It’s springtime and everything is turning up green!

When the first buds appear and the earth begins to come alive, my tastes shift from hearty winter soups to a lighter, greener, fare. Suddenly I feel the need for fresh greens from local gardens.

The first to arrive are asparagus and peas. So here is a light, easy and healthy recipe I enjoy to celebrate the end of winter.

ROASTED ASPARAGUS RISOTTO WITH BABY PEAS

Some tips for roasting asparagus: Roasting brings out the flavor of this tasty vegetable, but be sure to buy thinner tender stalks. Break each stalk at the bottom to remove the woody stem. Wash, dry and slice asparagus diagonally into 1” pieces. Remove from oven when bright green, and still slightly firm to the touch.

INGREDIENTS
4 C chicken or vegetable stock, hot
5 TBSP butter, divided
1 small sweet onion or one shallot, chopped fine
2 cloves of garlic crushed or minced
1 C Arborio rice
1 bunch of asparagus (about 2 cups cut up)
¼ C olive oil
¼ tsp dried thyme
Salt and pepper to taste
¼ C dry white wine (or sherry)
½ C freshly grated pecorino Romano
½ C frozen peas
¼ C chopped parsley

DIRECTIONS
Mix cut up asparagus with olive oil, salt, pepper and thyme, spread on a baking sheet making sure asparagus are not touching. Roast in 425 degree oven for 15 minutes, turning once. Make sure tips of asparagus stay well-oiled and don’t dry out. Set aside. Heat stock in saucepan or microwave until hot.

Meanwhile in a large deep skillet, heat 4 TBSP butter on medium heat, add chopped onion and another ¼ tsp salt, stirring occasionally for about six minutes or until soft and translucent.

Add garlic and cook for one more minute. Add rice and cook, stirring until well coated, about 2 to 3 minutes. Add white wine slowly, allowing rice to absorb the wine. Once wine is cooked down, add hot stock to the rice ½ C at a time, stirring every 2 to 3 minutes, until the rice is absorbed.

Keep adding stock this way for about 20 to 25 minutes. With the last addition of hot stock, add roasted asparagus and peas, continue stirring until rice is tender but still firm to the bite and all stock is absorbed. Turn off heat, and stir in pecorino Romano, the last tablespoon of butter and chopped parsley.

Mix to combine, serve and enjoy!

Perella, a self-described “foodie,” is a Riverside resident who “loves to cook and share recipes.” Her culinary submissions will appear occasionally in The East Providence Post and online at eastbayri.com.

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