In this cooking series, fashion stylist Liz McClean takes on Martha, The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen — one dish at a time. Along the way she visits local businesses to source fresh, delicious and unique ingredients. Subscribe and join the journey from recipe #1 to #100!
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Today on 100 days of Martha, I am making asparagus and pea risoto. Earlier today, I went to my neighbor’s farm for some gorgeous fresh asparagus. These look so lovely. Now, off to the kitchen. Bring six cups vegetable stock to a simmer. Heat two tablespoons olive oil and cook one small chopped onion until soft, about 6 to 7 minutes. Add 1 cup arbor rice. stirring until the edges are translucent, about 2 to 3 minutes. Add a half a cup white wine and cook, stirring until evaporated. Add a half a cup of stock and stir until almost absorbed. Continue adding a half a cup of stock in this manner until the liquid is creamy and the rice is al dente. This should take about 20 minutes total. Add the asparagus with the last addition of stock and the peas about 1 minute before the risoto is done. Perfect. Remove from the heat and stir in a half a cup parmesano reaniano, two teaspoons grated lemon zest, 2 tbsps fresh lemon juice, and 2 tbsps olive oil. Season with salt and pepper. Top with chives and additional cheese. This risoto is so bright, savory, and delicious.
4 Comments
A summer risotto! ❤
That farm is absolutely amazing, looks like a stereotypical American farm you would see in a movie.
Finally an American who knows how to make a risotto in the proper manner.
Adding the whole asparagus with the bitter ends? Daymn… could also slice the asparagus thinner so youre not eating big chunks of it