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About the Dish

  • Asparagus


  • English Peas

    English Peas

  • Leek


  • Arborio Rice

    Arborio Rice

  • Butter


  • Parmesan Cheese

    Parmesan Cheese

  • Oregano



Please take the time to read through the entire recipe card before beginning.
Fill a medium saucepot ¾ full of water and add a pinch of salt. Cut the bottom inch of the asparagus off. Cut the leeks in half long ways and then slice into ½ inch pieces, place in a small bowl and submerge in water. Agitate the leeks to remove the dirt from the layers, drain liquid off and discard liquid.
When the water is boiling, add the asparagus, cook for 1 minute, remove and place in a bowl filled with ice water. Let the same water return to a boil, add the peas, cook for 1 minute, remove and place in the same bowl with the asparagus (add more ice if necessary).
Heat a large saucepot over medium-low heat and add the oil. Add the leeks to the pot and cook until translucent, about 2 minutes. Add a pinch of salt and pepper and the rice. Cook over medium-low heat for 2 more minutes or until lightly toasted. Add ½ cup of water to rice/vegetable mixture. With a wooden spoon stir rice slowly and thoroughly so it begins to absorb the liquid. Once most of the liquid is absorbed add another ½ cup of water. Repeat this process 3 more times until all the water is gone and the rice is plump and tender. Add half of parmesan, butter and season to taste with salt and pepper. Stir to combine and remove from heat.
Remove the asparagus and peas from the ice water. Cut the asparagus into bite size pieces and add both the asparagus and peas to the risotto, stir thoroughly to combine.
Roughly chop the fresh oregano. Spoon risotto onto the center of each plate and top with remaining cheese and oregano.