|2 servings||calories per servings 462|
Have you ever seen a prettier plate? We love risotto. Period. But, there's something about this dish that makes it our all time favorite vegetarian risotto. The bright flavors of crisp asparagus and the sweet pop of fresh peas paired with the wild, savory flavors of leeks make this risotto nearly addictive. Fresh oregano adds that unmistakable "I've been cooking this for hours" flavor and the shaved Parmesan adds a salty, savory finish.
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.
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...