About the Dish

Per Serving
Calories 490
Total Fat 18 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 570 mg
Total Carbohydrates 67 g
Dietary Fiber 8 g
Sugar 4 g
Protein 20 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
• Place a small saucepan over high heat. Add 4 cups water and 1/2 teaspoon kosher salt. • In a bowl, combine about 2 cups water, 1 cup ice and 1/2 teaspoon kosher salt. • Set bowl near the stove.
2
MISE EN PLACE • Peel and mince shallot. • Pick and finely chop parsley and oregano leaves. Reserve stems. • Discard tough asparagus ends. Remove and reserve tips. Cut tender stalks at an angle into 1/2-inch pieces. • Juice lemon.
3
• When water boils, add asparagus. Cook until bright green but still crisp, 1-2 minutes. • With a slotted spoon, transfer asparagus to ice water. Reserve hot water. Stir asparagus, and let cool. • Transfer asparagus to a towel to drain.
4
• Return saucepan to high heat. Add bouillon cube and herb stems. • When broth boils, turn off heat. Keep warm on the stove.
5
While broth heats: • Place a sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to turn translucent, 2-3 minutes. • Stir in rice. Cook, stirring, until rice begins to turn glassy, 1-2 minutes. • Remove pan from heat. Stir in wine, and return to heat. Cook, stirring, until wine is nearly evaporated, about 1 minute.
6
• Remove herb stems from broth, or just avoid adding them to risotto. • To rice, add 1/4 cup broth. Cook, stirring continuously, until liquid is almost fully absorbed. • Repeat until you’ve used all broth, and rice is tender but still firm (“al dente”). • If, after adding all broth, you’d like the rice more cooked, add a bit of warm water. Cook, stirring, until water is absorbed.
7
Fold in asparagus.
8
• Remove pan from heat. • Stir in butter, half of Parmesan, 1 tablespoon lemon juice and chopped parsley. • Taste and adjust seasoning as desired with remaining lemon juice and kosher salt. (The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. )
9
Divide risotto between 2 plates or bowls. Top with Parmesan, and enjoy!

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