Quick 30-Min Spring Green Risotto with Peas, Asparagus & Fennel
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Calories
- 501 kcal
- Protein
- 18.00 g
- Carbs
- 65.00 g
- Fat
- 18.00 g
Ingredients
- 1 cupfresh shelled garden peas
- 1 lbbaby asparagus (trimmed)
- 1 cupfrozen peas (thawed)
- 1/2 cupchopped parsley
- 2 Tbspunsalted butter
- 2 Tbspolive oil
- 1 largeshallot (minced)
- 1/2 white onionchopped
- 2 clovesgarlic (minced)
- 1 small headfennel (thinly sliced)
- 1 heaping cuparborio rice
- 1/2 cupdry Sherry
- 48 ozchicken broth (or vegetable broth)
- 1/2 cupgood quality Parmesan cheese (finely grated)
Instructions
- 1
Bring a pot of water to a boil and immerse the asparagus and the garden peas for 30 seconds. Drain and immediately plunge the vegetables into ice water. Let cool in the ice water, and then drain. Chop the asparagus into one inch pieces.
- 2
In a food processor or blender, puree the thawed peas and parsley until smooth. Set aside.
- 3
Heat the broth in a saucepan on the stove and leave it on very low heat as you begin the risotto.
- 4
Heat the olive oil and butter in a large heavy pan. Saute the shallot, onion, garlic, and fennel for about 5 minutes, until the fennel is crisp tender.
- 5
Add the rice and stir as you cook another minute.
- 6
Add the Sherry to the pot and stir until it is absorbed. You want the heat to be hot enough so that you hear a good sizzle when the Sherry hits the pan. When the Sherry is absorbed, add your first ladle of broth and cook, stirring constantly, until it is absorbed.
- 7
Continue to add the broth, stirring almost constantly, waiting for the liquid to be absorbed before adding more. After about 20 minutes, add the garden peas and asparagus, and continue cooking until the rice is tender and you have used most of the broth.
- 8
When the rice is tender, stir in the pea and parsley puree. Continue to stir until it is hot throughout. Add the cheese and lemon juice. Add salt and pepper to taste.
- 9
Serve hot with a little extra cheese.