Spring Pea & Asparagus Risotto
This Delicious Risotto is perfect for Easter. It would be fantastic paired with Lamb. The creamy texture of the rice feels indulgent yet because you are using chickpea and wild rice, its packed with protein & fiber. Peas add additional protein and nutrients while Asparagus is a natural prebiotic, which helps feed our healthy gut bacteria!
Ingredients (Serves 6):
3/4 Cup Wild Rice
3/4 Cup Banza Rice
2 Tbsp Olive Oil
1 Shallot, Minced
2 Cloves Garlic, Minced
2 Cups Frozen Peas
1/4 Cup Dry White Wine
7 Cups Low Sodium Vegetable Broth
1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
INSTRUCTIONS
In a medium pot, bring the broth to a simmer.
Meanwhile, in a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, about 6-7 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 3 minutes. Transfer the vegetables to a plate and set aside.
In the same pot over medium-low heat, add more olive oil and the shallot and cook, stirring frequently, until translucent, about 2 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute.
Add about 1/2 cup of the simmering broth into the rice and cook, turning up the heat to medium and stirring until absorbed. Continue adding the broth, 1/2 cup at a time and stirring frequently until it is absorbed. After about 10 minutes, slightly lower the heat. Continue cooking and adding the broth in increments until the rice is al dente and creamy, about 30 minutes.
Stir in the vegetables and Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper. Cook for an additional 2-3 minutes.
Spoon the risotto into bowls and serve. Add extra Parmigiano-Reggiano to the top if you’d like!
