Asparagus, Pea and Saffron Risotto

Tuesday, May 10, 2011

Posted by Quinces and the Pea / 13 comments » / Main Course, Side Dishes, Vegetables, Vegetarian

Risotto used to intimidate the heck out of me, but since I figure it out it’s become one of my favorite things to make. Of course that’s partially because it’s so stir-intensive I usually bring my laptop into the kitchen to watch old episodes of Lost while I patiently stir. Something about that smoke monster really gets my culinary creativity flowing.

Like most risotto recipes, this one is pretty simple. Risotto really isn’t difficult, it’s just a matter of devoting the time and patience and knowing when to take it off the stove. Remember to add the liquid slowly, letting each batch mostly absorb. And remove when the rice is tender but firm, and the risotto has a thick, liquidy consistency.

Because it’s such a simple dish, high quality ingredients are a must. Make sure to use Arborio rice - Trader Joes almost always keeps it in stock. For cheese, I recommend getting a block of parmigiano reggiano and grating it fresh. This recipe also calls for a healthy pinch of saffron. It’s expensive spice but there’s really no substitute. Saffron goes really well with asparagus and lemon – it’s worth the investment. I ordered this jar from Costco ($22) and it’s quite good.

Also, if you’re ever in Oman you can get saffron for a song there – I just ran out of the stash I bought there a couple years ago. Must be time to go back!

For the asparagus, I like to use those microwave bags for steaming fresh veggies, so I didn’t include directions in the recipe. Those bags are a godsend – just chop veggies, throw them in, and microwave for a few minutes and you have perfectly steamed veggies.

Also, if you like this flavor combination but are looking for something a little lighter, check out this Asparagus, Shrimp and Saffron Soup. It’s super healthy, simple and delicious and has been one of my go-to meals this spring.

Asparagus, Pea and Saffron Risotto

Ingredients:

1 tablespoon olive oil
1 clove of garlic, minced
2-3 green onions, chopped finely (white portions only)
1 cup arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
1 healthy pinch of saffron (about 3/4 teaspoon)
Juice of one lemon
1 teaspoon lemon zest
1/3 cup grated parmigiano reggiano
2/3 cup steamed asparagus, cut into quarter-inch pieces
1/2 cup cooked peas (thawed frozen peas are fine)
salt, to taste
grated parmigiano reggiano for garnish
lemon zest for garnish

Directions:

1. Heat chicken stock in medium saucepan.
2. In a separate saucepan, heat garlic and and onions in oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick liquid consistency.
3. Remove from heat and stir in add lemon juice, lemon zest, parmigiano reggiano, asparagus and peas. Add salt to taste. Garnish with grated cheese and lemon zest.

Posted by Quinces and the Pea on May 10, 2011

13 Comments »

You Might Also Like...

13 Responses to “Asparagus, Pea and Saffron Risotto”

1

Renee — May 12, 2011 @ 11:03 am

Looks delicious! Flavor combination sounds amazing… definitely going to have to give it a try.
- Quinces and the Pea replied: — May 17th, 2011 @ 6:39 pm
  
  Thank you so much! I hope you enjoy!
2

Betsy — May 16, 2011 @ 7:46 pm

yum! This looks amazing! We’re hosting an online seasonal potluck and May is asparagus month. If you’d like to link your recipe, we’d love to have you! http://bit.ly/eLlgG2
- Quinces and the Pea replied: — May 17th, 2011 @ 6:39 pm
  
  Thank you! I just submitted it and a few others. I LOVE asparagus!
- Quinces and the Pea replied: — May 20th, 2011 @ 12:59 am
  
  Thanks Betsy – I stopped by and added my asparagus recipes. Glad to find other like-minded asparagusphiles
3

Strawberry Cake — May 17, 2011 @ 10:25 pm

This really looks amazing…really…really amazing.
- Quinces and the Pea replied: — May 20th, 2011 @ 12:57 am
  
  Thanks! I love your blog name – what a happy subject!
4

Greg — May 18, 2011 @ 6:41 pm

Risotto intimidates so many people and it really shouldn’t. Glad you got past that. This looks phenomenal.
- Quinces and the Pea replied: — May 20th, 2011 @ 12:56 am
  
  thank you! I have no idea why there’s such a Risotto msytique (oooh, I think I found my band name!), but it’s really nothing at all. I plan to keep experimenting with flavors and veggies. Thanks for stopping by!
5

Foodiewife — May 21, 2011 @ 10:44 pm

I’m so glad that you posted this recipe! I made this dish, with only a minor tweak (used shallots instead of green onion). I also added some large prawns, that I sauteed in some olive oil, garlic and wine for some extra protein. It was a beautiful dish, and very tasty with a glass of chilled white wine. Thanks for the inspiration (I’ll be posting this in the next day or two, with credit given to you.)
- Quinces and the Pea replied: — May 22nd, 2011 @ 5:47 pm
  
  Shrimp sound excellent with this – I used that flavor combination in the soup. I’m glad you enjoyed it and thanks for commenting!
6

Menu May 22-28, 2011 « Plath’s Adventures — May 23, 2011 @ 8:45 am

[...] asparagus and saffron risotto make whole wheat sandwich bread for [...]
7

Double the Sugar » Blog Archive » Asparagus, Pea and Saffron Risotto and French Onion Soup — May 30, 2011 @ 11:14 am

[...] recipe we tried recently was for this Asparagus, Pea and Saffron Risotto from The Quinces and the Pea. This was a really fresh tasting dish and a great change from some of [...]