Risotto with Spring Vegetables

Risotto is such an interesting dish. I always find it somewhat fascinating that adding liquid slowly and constantly stirring can turn rice into a creamy dish. Not only that, but I find it delicious!

This risotto was was very fresh and summery with all the vegetables. If you can get past the fairly constant stirring, it really is easy to make. I really enjoyed the crunch from the asparagus in between creamy rice bites in this. Such an interesting contrast! I liked this just fine the day I made it, but loved it even more the second day!

Risotto with Spring Vegetables
Adapted from Cooking Light May 2010

1 cup frozen green peas
4 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium grain rice
½ cup white wine
1 cup grated fresh Parmigiano-Reggiano cheese
½ cup fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Heat oil in a large dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).

Stir in peas and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt and pepper.