Spring is in the air, and fresh produce overflows local farmer’s markets. This is a time of year filled with renewed hope and joy as the winter thaws. We can finally shake off the cold with rising temps and longer days that call us out of our homes. Enjoy sweet, tender leeks, fibrous asparagus, and tender peas swimming in a sea of silky, creamy risotto with a floral Pinot Grigio.
- 6 spears asparagus
- 1 large leek
- 1 cup arborio rice
- 3 cup vegetable stock
- ½ cup dry white wine
- ½ cup frozen peas
- ¼ cup butter
- ¼ cup parmesan cheese, grated
- ½ tsp salt, plus additional salt to taste
- Add vegetable stock to a small saucepan and heat to a simmer on medium heat, about 6-8 minutes. Then reduce heat to low to keep the stock hot.
- Meanwhile, preheat a medium saucepan with 2 tablespoons of butter over medium heat. Once butter is melted and hot, add ¼ tsp salt, leeks, and asparagus. Saute, stirring frequently until vegetables are tender, about 3-4 minutes.
- Add rice and stir continuously until grains are coated in melted butter, about 1 minute. Add white wine and cook until wine is fully absorbed and evaporated, about 2 minutes.
- Add a ladle of the hot vegetable stock and allow liquid to absorb fully, stirring frequently. Repeat this, adding one ladle of stock at a time until the stock is gone and rice is firm, but no longer crunchy, about 15-18 minutes.
- Stir in peas, remaining 1 tablespoon of butter, parmesan, remaining salt, and stir. Allow peas to heat through completely before serving.
Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.