Green Goddess Risotto
Guaranteed to be a veg head's paradise.
Ingredients
- 1 bunch asparagus trimmed, cut into 2-inch pieces
- 8 oz English peas shelled
- 8 oz sugar snap peas stems and strings removed
- 6 oz fiddlehead ferns optional
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 yellow onion minced
- 2 cups arborio rice
- 1 cup dry white wine
- 2 cups plus 1 qt veggie stock hot
- 2 tsp sea salt plus more
- Ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/3 cup store-bought basil pesto
Instructions
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In a large, heavy-bottomed pan heat olive oil over medium-high heat.
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Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragrant. Stir in butter, rice, tossing to coat until toasted, 2 more minutes.
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Add in white wine and stir until it reduces and is absorbed by the rice. Adding 1 cup of stock to the pan, stir and simmer until the rice has absorbed all the liquid.
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Repeat this process until all the remaining stock has been used as the risotto is creamy.
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Add asparagus and snap peas with 1/4 more cup hot water and simmer until the liquid has evaporated.
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Stir in pesto and Parmesan.
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Serve and enjoy! 😀