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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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