Here's a lovely dish for spring:
5 Cups chicken broth, warmed
• 1 cup fresh peas (frozen peas will also work)
• 4 tablespoons olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, chopped
• 1 tablespoon finely chopped flat-leaf parsley
• 2 cups Arborio rice
• 1 cup dry white wine
• 2 Tablespoons fresh chopped chives, finely chopped (optional)
• 14 medium asparagus spears, cut into 1- or 2-inch lengths
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan cheese, for garnish
Bring
2 cups of the stock to a boil in a medium saucepan over medium heat.
Add the peas and cook, covered, for 10 minutes, until tender. Set aside.
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add the onion, garlic, and parsley. Cook until the onion becomes translucent, about 5 minutes. Add the rice and cook for a few minutes, stirring to coat the rice with the oil. Add the wine and chives, and cook until the wine is absorbed, about 5 minutes.
Warm the remaining 3 cups of stock in a medium pot over medium heat. Add one cup of the warm stock to the rice and stir well. The rice will absorb the stock in about 5 minutes. Add another cup of stock, every few minutes, stirring frequently, until you have used all the stock. Add the asparagus after the first 10 minutes.
After the risotto has cooked for 25 minutes and is almost done, add the
whole peas. Season to taste with salt and pepper.
Serve garnished with the grated cheese. 8 servings
This is lovely with grilled chicken breasts, a green salad, and a dish of black olives--and of course, a glass of chilled white wine. Happy Spring!
