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JeanMarie Brownson: Freshen up your menu with this spring risotto

JeanMarie Brownson, Tribune Content Agency on

Spring, in most of this country, means burgeoning offerings at farmers markets and produce stands. Locally grown fresh peas and asparagus deserve our attention; they are the outstanding versions of the year-round supermarket options. These two vegetables, perhaps more than any others, are never better than when cooked and eaten shortly after harvest.

After I’ve had my fill of simply steamed asparagus and lavishly buttered peas, I turn them into a beautiful springtime risotto. They add brightness, texture and rich green flavor to the creamy rice dish. A swirl of oil, laced with just-harvested herbs, puts this version over the top.

All great risottos are dependent on four ingredients: The correct rice, a delicious broth, a little flavorful fat and interesting add-ins, in this case the fresh vegetables. Time and patience add to your risotto success.

Most rice for risotto, such as Arborio, Carnaroli and Vialone Nano, hails from Northern Italy. This short-grain rice has a high starch content giving it the ability to absorb lots of cooking liquid without splitting. The grains develop a creamy consistency that Italians call all’onda (waviness); each kernel stays firm yet soft. Look for these risotto rice on-line or in the imported foods section of large supermarkets or specialty grocery stores. Check the best-by date on the packages, the fresher the rice the better.

I like to serve this risotto as a meatless main accompanied by a gorgeous, very cold, mixed lettuce salad dressed with a fresh lemon vinaigrette.

Springtime Risotto with Asparagus, Peas and Herbs

 

Makes 4 to 6 servings

TIPS: You can use 4 cups of nearly any cooked vegetable, such as roasted butternut, grilled zucchini, steamed broccoli, in place of the asparagus and peas in this recipe. Enrich store-bought broth by simmering it with asparagus trimmings and garlic.

1 small bunch, 10 ounces, skinny asparagus, well rinsed

6 cups low-sodium vegetable broth or chicken broth

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