Fresh Asparagus & Pea Risotto
Our test kitchen developed this recipe at the height of fresh asparagus season, so it looked, smelled and tasted like it just stepped out of the garden. While this dish is at its best in peak spring, nowhere in our risotto rulebook does it state it can't be enjoyed year-round. In fact, we highly encourage it. It just might be the hit of sunshine that you need to brighten your day.
Recipe - 50th STREET EDINA
Fresh Asparagus & Pea Risotto
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 quart L&B Organic Vegetable Broth
1 bunch parsley, roughly chopped
1 bunch green onions, roughly chopped
1 teaspoon L&B Extra Virgin 100% California Olive Oil, plus more for garnish
2 large shallots, minced
3 garlic cloves, minced
1 cup arborio rice
1 cup frozen peas
1 bunch asparagus, ends trimmed and cut into 1” segments
¼ cup unsalted butter
¼ cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste
Creme fraîche, for garnish
Chopped toasted walnuts, for garnish
Directions
- In a medium pot, bring the vegetable broth to a simmer.
- In a blender, add the parsley and green onions. Pour ¼ cup of the hot broth over the herbs. Blend on high until smooth, 1 minute. Transfer the green puree to a small bowl and set aside.
- Heat a large pot over medium heat. Add the olive oil, shallots and garlic. Cook, stirring often, until the shallots are translucent, 3 minutes. Stir in the rice.
- Pour in ¼ cup of the broth. Cook, stirring constantly, until the broth is completely absorbed. Repeat this process until all the broth has been added and the rice is creamy and tender, 25 to 30 minutes.
- Stir in the peas, asparagus, butter and heavy cream. Continue to cook, stirring constantly, until the asparagus and peas are tender, 6 minutes.
- Stir in the green puree and season the risotto with salt and pepper.
- Transfer the risotto to bowls and garnish with olive oil, creme fraîche and toasted walnuts. Serve hot.
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Organic Vegetable Broth, 32 Ounce
$4.59$0.14/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Green Onions Bunched, 1 Each
$1.49
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.19$0.77/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
RiceSelect Arborio Rice, 32 Ounce
$11.99$0.37/oz
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz
Fresh Michigan Asparagus, 1.25 Pound
Huge Deal
$4.99 avg/ea was $6.24 avg/ea$3.99/lb
Minnesota Creamery Unsalted Butter, 1 Pound
$4.99$4.99/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Cracked Pepper Turkey Breast, 1 Pound
$15.49/lb$15.49/lb
Alouette Creme Fraiche, 7 Ounce
$7.99$1.14/oz
L&B Chopped Walnuts, 4 Ounce
$4.69$1.17/oz
Directions
- In a medium pot, bring the vegetable broth to a simmer.
- In a blender, add the parsley and green onions. Pour ¼ cup of the hot broth over the herbs. Blend on high until smooth, 1 minute. Transfer the green puree to a small bowl and set aside.
- Heat a large pot over medium heat. Add the olive oil, shallots and garlic. Cook, stirring often, until the shallots are translucent, 3 minutes. Stir in the rice.
- Pour in ¼ cup of the broth. Cook, stirring constantly, until the broth is completely absorbed. Repeat this process until all the broth has been added and the rice is creamy and tender, 25 to 30 minutes.
- Stir in the peas, asparagus, butter and heavy cream. Continue to cook, stirring constantly, until the asparagus and peas are tender, 6 minutes.
- Stir in the green puree and season the risotto with salt and pepper.
- Transfer the risotto to bowls and garnish with olive oil, creme fraîche and toasted walnuts. Serve hot.