Foodswings

This taste of Spring makes for a great light starter or light meal on its own.

Asparagus and pea risotto from the March 14 Foodswings 5-Day Meal Plan menu

Ingredients:

• 1 lb of asparagus – woody ends snapped off and cut into 1 inch pieces starting with the tip
• salt
• 1 1/2 quarts of vegetable stock*
• 1 Tbsp olive oil
• 2 leeks (white and pale green parts only) chopped and washed thoroughly
• 3 garlic cloves, finely chopped
• 1 1/2 cups Arbrorio rice
• 1/3 cup dry white wine
• 2 teaspoons grated lemon zest
• 1 cup of frozen peas
• 1/3 cup grated Parmigiano-Reggiano cheese **
• Pepper and salt to taste

Optional:

• 8 curls of lemon zest for garnish made using a bartender’s garnish tool

Fill a large bowl with water and ice cubes. Bring 2 quarts of water to a boil. Add a large pinch of salt and asparagus pieces and cook the asparagus for 2-3 minutes depending on the size of the asparagus. It will be a bright green color. Remove from the water using a slotted spoon or drain through a colander. Put asparagus in ice water to stop the cooking process and to set the color. Remove from the ice bath when cool and set aside.

Bring vegetable stock to a simmer. In a 4 quart, heavy bottomed saucepan, heat oil over medium heat. Add leeks and cook until softened. Add rice and cook for 1 minute. Add white wine and cook until absorbed by the rice.

Start adding the vegetable stock one cup at a time, stirring each time until the liquid is completely absorbed before adding the next cup. Do this until all but one cup is left. Add lemon zest and peas and the last cup of stock. Stir gently and let cook for 3 minutes. Add asparagus and cook one more minute. Add cheese and stir to completely incorporate.

Serve 1 cup per person as an appetizer or 1 1/2 cups per person as an entree. Serves 8 appetizer portions.

* I make my own vegetable stock from vegetable scraps. I always seem to have a mix of carrot, celery, onion, leek, scallion, shallot, and garlic scraps. I also add other veggies as I come across them including turnips and even lettuce scraps which add a pleasant bitter counterpoint to sweet onions and carrots. I am not a big fan of commercial vegetables stocks, but they will work in a pinch.

** I splurge with cheese in this recipe because parmigiano-regianno cheese has so much flavor per ounce. This means less fat for the flavor!