Lemon Asparagus Risotto Recipe

Print Save Lemon Asparagus Risotto Recipe Embed Ingredients For the Herb Sauce: 1/2 cup Mint Leaves, roughly chopped 1/2 cup Fresh Flat-Leaf Parsley, roughly chopped 1 teaspoon Coarse Sea Salt 1 tablespoon Olive Oil For the Risotto: 1 tablespoon Olive Oil 1 small Onion, finely chopped 2 cloves Garlic, minced 1/2 cup Dry White Wine 6 cups Chicken Stock, hot 1 bunch Asparagus, trimmed and cut into 2-inch pieces 1 cup Sugar Snap Peas, trimmed 1 cup Frozen Peas, thawed 1 teaspoon Grated Lemon Zest 1/2 cup Finely Grated Parmesan Cheese 1 tablespoon Butter salt and freshly ground black pepper, to taste Crème Fraîche, to serve Directions Make the Sauce: Place the mint, parsley, sea salt and olive oil in a mini food processor and pulse until just combined. Set aside. Make the Risotto: Sauté onion and rice: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the rice and cook until translucent, about 1 minute. Deglaze: Pour the wine over the rice, stirring constantly. Cook about 30 seconds or until evaporated. Cook the rice: Add 1/2 cup of chicken stock, stirring, and simmer until it's almost completely absorbed by the rice. Continue adding 1/2 cup stock like this until the rice is creamy and al dente, about 20 minutes total (you may have stock leftover). Add the asparagus and snap peas after about 10 minutes of cooking. Season: Once the rice is done, take the pot off the heat. Add the peas, lemon zest, lemon juice and stir well. Add the parmesan and butter on top of the rice and gently push down (no stirring yet). Cover the pot with a lid and leave it to stand for 3 minutes. Remove the lid and stir well. Eat: Serve with the herb and olive oil sauce, crème fraîche, salt and pepper and extra parmesan.     Recommended All Clad Stainless Saute Pan Magimix 4200XL Food Processor Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2qAE4zs Food Fanatic