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#SundaySupper with @cristinacooks
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.
- 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
the chicken broth over low heat.
the peas and asparagus tips for 3-4 minutes. Drain and rinse under cold water.
melted, add the rice and cook for 4 minutes. Stir frequently.
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.
and simmer until the liquid is absorbed. About 15 minutes.
minutes or until rice is tender and liquid is gone.
in the asparagus, peas, parmesan cheese and lemon zest. Salt and Pepper to
Serves 4-6 (large servings)
Magnolia Days made a seafood version!