Spring Risotto with Asparagus, Carrots, Peas, Leeks and Chives
Risotto is a dish that lends itself nicely to any season. Whether loaded with fresh green vegetables in the spring or festive orange butternut squash in the fall, it’s always a comfort dish that’s worth the time and patience.
When you see that we have locally grown asparagus, know it’s about as fresh as it can be unless you grow it yourself! A lot of our local asparagus comes from Salinas, Calif., and is known as Delta-grown asparagus – a regional specialty that is world-renowned for its quality produce because of its rich soil and ideal weather.
It’s a combination, really, of travel distance, weather and soil that makes for our region’s outstanding asparagus. The weather and soil here make for ideal growing conditions, all of which contribute to sweetness.
In addition to knowing where asparagus is grown, one of the telltale signs of fresh asparagus is its squeak. Perfectly fresh asparagus squeaks a bit when lightly squeezed, not unlike the way a good artichoke squeaks when squeezed. Check out Robbie Sigona’s tips for how to select asparagus to learn more!
Spring Risotto with Asparagus, Carrots, Peas, Leeks and Chives
Ingredients
Ingredients:
- 8 oz. about 1/2 a bunch organic asparagus, ends trimmed, remaining stalks cut on the diagonal into 1- to 2-inch pieces
- 4 cups chicken stock
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- 1 cup sliced leeks or ramps wild leeks, sliced on the diagonal, white and medium-green parts only
- 1 to 2 carrots peeled and chopped (about 1 cup)
- Salt and pepper to taste
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 1 cup green peas or shelled and blanched fava beans
- 3/4 cup freshly grated Parmigiano Reggiano
- 3 Tbsp. to 1/4 cup chopped fresh chives to taste
- Optional: Sigona’s basil olive oil for drizzling
Instructions
- Blanch the asparagus pieces in boiling water for about 3 minutes. Drain and place immediately in an ice bath. When cool, drain from the ice water and set aside.
- In a small saucepan, warm the chicken stock over low heat.
- In a large, deep skillet, heat olive oil over medium heat. Add the leeks/ramps and the carrot, season with salt and pepper. Sauté, stirring occasionally, for about 4 to 5 minutes or until veggies just become tender.
- To the veggies, add the Arborio rice and cook about 1 minute, stirring occasionally. Add the wine and cook about 30 seconds or until the liquid is almost absorbed. Reduce heat to low, medium-low and add 1 cup of the warmed stock. Cook, stirring constantly, for about 3 to 4 minutes or until the liquid is nearly absorbed.
- Adding a 1/2 cup at a time, add the remaining stock, stirring constantly, adding more only when the liquid is nearly absorbed each time. This process will take a while, about 20 to 30 minutes.
- When 1/2 cup of broth remains, add in the blanched asparagus and peas to the mix when the broth is added to the rice.
- When the liquid is nearly absorbed and the risotto is nice and creamy, remove from heat and add in the cheese and chives. Stir well to combine. Season with salt and pepper to taste.
- If desired, drizzle with Sigona’s Basil Oil. Serve warm.
