Spring Risotto

I know that it is supposed to be spring, but the weather in the Northeast isn't cooperating. The weatherman tells us lies that it will be in the 60's by the weekend. When the weekend comes, the temperatures barely rise above 40.

I'm trying to bring a little bit of that warm weather feeling into my life by wearing bright colors and florals, taking bundled-up evening walks and sourcing spring vegetables for dinner.

If you are still waiting for the warm spring days to visit your part of the world, try making something light and fresh for dinner. You can start with this spring risotto and hope that the temperatures rise soon!

Two Years Ago: Coconut Key Lime Bars
Three Years Ago: Lemon and Honey Chicken
Four Years Ago: Sponge Cupcakes with Swiss meringue chocolate frosting

Spring Risotto

Adapted from Cooking Light

1/2 cup frozen peas
8 ounces thin asparagus, cut into 2-inch pieces
4 cups chicken stock
2 tablespoons olive oil
1 shallot, finely diced
1/2 cup chopped carrots
1 cup Arborio rice
1/2 cup white wine
1 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Bring a large pot of water to a boil. Add peas and asparagus. Boil until asparagus turns bright green, about 4-5 minutes. Drain and rinse with cold water.

Add chicken stock to a small pot and heat over low.

In a large saute pan, heat olive oil over medium heat. Add shallot and carrots and saute until softened, 3-4 minutes. Add rice and stir to coat in oil. Cook for about 1 minute, stirring continuously. Add wine and stir, cook until wine has completely absorbed into the rice.

Add 1 cup chicken stock and stir stir stir! Once the liquid has absorbed into the rice, add another 1/2 cup of stock. Stir and add stock until all 4 cups have been added and you've been stirring for about 20 minutes.  Stir in asparagus and peas with the last 1/2 cup of stock.

Remove risotto from heat and stir in cheese, parsley, salt and pepper.