{"id":1751,"date":"2013-05-23T22:05:55","date_gmt":"2013-05-23T22:05:55","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=1751"},"modified":"2013-05-23T22:05:55","modified_gmt":"2013-05-23T22:05:55","slug":"spring-risotto-risotto-with-asparagus-peas-parsley-and-lemon","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/spring-risotto-risotto-with-asparagus-peas-parsley-and-lemon\/","title":{"rendered":"Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon"},"content":{"rendered":"<p><span style=\"color: #000000;\">A perfect bright spring dish that is satisfying enough for those cool damp spring evenings.<\/span><\/p>\n<p><span style=\"color: #000000;\"><em>&#8220;<strong>Editor\u00a0Notes:<\/strong>\u00a0We used far more fresh parmesan than called for in the recipe. 1 tablespoon between two people is far less parmesan than I have ever used in a dish, but this is just a matter of personal taste for (i.e., addiction to) cheese. Also, I don&#8217;t know if it was my rice, but I had to use 4 cups of stock as opposed to the recommended 3 cups. I always seem to need more broth when I make a risotto though, and I&#8217;ve never been able to figure out why. All in all, a great dish!&#8221; &#8211; Food52 Review<\/em><\/span><\/p>\n<p><span style=\"color: #000000;\">Serves 2<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">3\u00a0cups vegetable broth<img loading=\"lazy\" class=\"alignright  wp-image-1752\" alt=\"Spring Risotto Food52\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/05\/Spring-Risotto-Food52.jpg\" width=\"356\" height=\"267\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/05\/Spring-Risotto-Food52.jpg 909w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/05\/Spring-Risotto-Food52-300x225.jpg 300w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><\/span><\/li>\n<li><span style=\"color: #000000;\">1\u00a0medium white onion<\/span><\/li>\n<li><span style=\"color: #000000;\">1\u00a0garlic clove<\/span><\/li>\n<li><span style=\"color: #000000;\">6\u00a0teaspoons unsalted butter, divided use<\/span><\/li>\n<li><span style=\"color: #000000;\">1\/4\u00a0teaspoon fine sea salt<\/span><\/li>\n<li><span style=\"color: #000000;\">1\/8\u00a0teaspoon ground white pepper<\/span><\/li>\n<li><span style=\"color: #000000;\">3\/4\u00a0cups arborio rice (preferably Vialone Nano)<\/span><\/li>\n<li><span style=\"color: #000000;\">1\/2\u00a0cup dry white wine (Sauvignon Blanc is best with this dish)<\/span><\/li>\n<li><span style=\"color: #000000;\">1\/2\u00a0pound asparagus<\/span><\/li>\n<li><span style=\"color: #000000;\">1\u00a0teaspoon olive oil<\/span><\/li>\n<li><span style=\"color: #000000;\">pinches fine sea salt<\/span><\/li>\n<li><span style=\"color: #000000;\">1\/3\u00a0cup frozen petite peas<\/span><\/li>\n<li><span style=\"color: #000000;\">2\u00a0teaspoons finely chopped Italian (flat-leaf) parsley<\/span><\/li>\n<li><span style=\"color: #000000;\">2\u00a0teaspoons finely grated lemon zest<\/span><\/li>\n<li><span style=\"color: #000000;\">1\u00a0teaspoon freshly squeezed lemon juice<\/span><\/li>\n<li><span style=\"color: #000000;\">1\u00a0tablespoon finely grated Parmigiano-Reggiano cheese<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">Put the vegetable broth in a small covered saucepan and bring it to a boil. Turn the heat down as low as it will go and keep the pot covered.<\/span><\/p>\n<p><span style=\"color: #000000;\">Peel and finely chop the onion and set aside. Peel and mince the garlic and set aside.<\/span><\/p>\n<p><span style=\"color: #000000;\">Melt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.<\/span><\/p>\n<p><span style=\"color: #000000;\">Add the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.<\/span><\/p>\n<p><span style=\"color: #000000;\">Add \u00bd cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed \u2013 this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. [Note: you may not need to use all of the broth.]<\/span><\/p>\n<p><span style=\"color: #000000;\">While the risotto is cooking, prepare the asparagus. Snap off the tough ends of the asparagus and discard them. Cut the stalks into 1\u201d pieces (I like to do this on the diagonal). Put the asparagus into a microwave-safe bowl and add the olive oil and a pinch of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on high power for 2 \u00bd minutes, stirring halfway through.<\/span><\/p>\n<p><span style=\"color: #000000;\">Transfer the asparagus to a plate and add the peas to the bowl. Microwave the peas uncovered on high power until they are just defrosted, about 45 seconds. Do not overcook or they will shrivel up.<\/span><\/p>\n<p><span style=\"color: #000000;\">Combine the lemon zest and parsley in a small bowl and set the mixture aside.<\/span><\/p>\n<p><span style=\"color: #000000;\">When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine.<\/span><\/p>\n<p><span style=\"color: #000000;\"><em>Recipe courtesy of www.Food52.com<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A perfect bright spring dish that is satisfying enough for those cool damp spring evenings. &#8220;Editor\u00a0Notes:\u00a0We used far more fresh parmesan than called for in the recipe. 1 tablespoon between two people is far less parmesan than I have ever used in a dish, but this is just a matter of personal taste for (i.e., [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is 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