Creamy Risotto with Peas and Asparagus #SundaySupper with @cristinacooks

Sunday, May 20, 2012

{   Creamy Risotto with Peas and Asparagus    }
#SundaySupper with @cristinacooks

Some people assume that because I cook a lot that I know a lot when it comes to cooking. This is True...and False. Yes I know a lot about cooking, but what I know is only like 2% of the cooking knowledge and "know how" that is out there. If it's even 2%.

I've taught myself how to cook and how to bake. Trial and Error. Studying. Lots and Lots of questions. 

That's the only way I can even pretend to know what I'm doing in the kitchen. With that being said, with as much time as I spend in the kitchen, I should have known how to cook risotto. But yeah.... this was my first time. First time for everything right? 

Before starting, I read the directions, re-read them, and read them again. Went shopping for what I needed, only to find that there is nothing labeled "risotto" and that its a special rice that I can't find in our stores. gahh. So even though I read that regular rice can't be used in risotto, I used it anyways. And it came out perfect. Creamy and packed full of flavor. 

I made this Creamy Risotto with Peas and Asparagus because this week for #sundaysupper we're featuring recipes from Cristina Ferrare's new cookbook ( Big Bowl of Love) and from her lovely website. This recipe is adapted from her Risotto with Fresh Peas and Asparagus that is on her website and in the cookbook
I had to adapt it because I can't cook with onions if I want hubby to eat it, and I can't afford saffron haha. 

Creamy Risotto with Peas and Asparagus

  • 1 cup of fresh peas 
  • 1 cup of asparagus tips 
  • 1/2 teaspoon paprika
  • 5 cups chicken stock
  • 3 tablespoons butter
  • 1 tablespoon onion salt
  • 2 cups  rice
  • 1 cup white wine
  • 1 cup grated Parmesan cheese
  • Salt and Pepper


Heat the chicken broth over low heat.
Balance the peas and asparagus tips for 3-4 minutes.  Drain and rinse under cold water.
Heat a large pot over medium heat.  Add butter and onion salt. Once the butter is melted, add the rice and cook for 4 minutes. Stir frequently.
Add 2 cups of the chicken broth and 1 cup of white wine to the rice. Stir well.  Bring to a boil over low heat. Boil until the liquid is almost adsorbed. About 15 minutes.
Stir in 2 more cups of broth, stir frequently and simmer until the liquid is absorbed. About 15 minutes.
Add 1 more cup of broth. Cook for 10 minutes or until rice is tender and liquid is gone.
Stir in the asparagus, peas, parmesan cheese and lemon zest. Salt and Pepper to taste. 

Serves 4-6 (large servings)

Here are some favorites from the #SundaySupper Group! The Risotto looked so good that we made two! I made a version of it and Renee from  Magnolia Days made a seafood version!