Asparagus & Green Pea Risotto – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4 as a Meal

(Downloadable, printable recipe at bottom of page)

With the end of Spring and green all around us, this creamy risotto brightens any table.

1 ½ pounds asparagus, trimmed bottoms

2 cups peas, fresh or frozen

1 bunch green onions, sliced including the white parts

3 Tablespoons olive oil

8 mint leaves

4 ounces fresh spinach

4 cups HOT chicken or vegetable broth

1 ½ cup Arborio rice

1 cup white wine

1 cup Parmigiano Reggiano  cheese

4 Tablespoons butter

salt and pepper

Blanch the asparagus in salted boiling water for 5 minutes.

Cool the asparagus in ice water for 5 minutes. Remove the tips for later on. Cut the remaining asparagus in 2 inch pieces.

In a food processor add half the peas, half the asparagus, mint leaves and ½ cup broth and blend until smooth.

In a small Dutch oven heat the olive oil, add the green onions and sauté for 4-5 minutes until soft.

Toss in the rice and stir to coat well with the oil, about 5 minutes.

At this point add the wine. Stir until almost all the wine is absorbed.

Slowly add the hot broth, 1 cup at a time, making sure the broth has absorbed into the rice each time. This takes about 20 minutes.

Now add in the asparagus and pea puree, stirring constantly for another 5-7 minutes.

At the end of all this stirring add the Parmigiano Reggiano cheese, butter, reserved asparagus tips and peas.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com

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