ASPARAGUS AND SPRING PEA RISOTTO

ASPARAGUS AND SPRING PEA RISOTTO image

Yield 6 servings

Number Of Ingredients 8

1 3/4 cup fresh asparagus, peeled, trimmed and cut into 1 inch long pieces, tips reserved.
1 1/4 cups shelled sweet peas (or frozen okay)
5-6 cups low sodium vegetable broth
2 tablespoons extra virgin olive oil
1 tablespoon vegan margarine (optional)
2 to 3 large shallots, minced
1.5 cups arborio risotto rice or spelt or farro (I used spelt it was great and earthier)
1/2 cup dry white wine

Steps:

1) bring saucepan to boil. Add asparagus stalks and cook 5 min until quite soft. Rinse under cold water. Place cooked asparagus in food processor with just enough water to puree until almost smooth; set aside. 2) Cook half the fresh peas for 3-4 min in boiling water. Add these peas to asparagus puree mixture, and allow machine to puree asparagus/pea mixture for a few seconds until mostly smooth. 3) Heat broth in medium saucepan over low. Add olive oil and margarine in large heavy bottomed saucepan over med. heat. Add shallots, stirring 3-5 minutes until softened. 4) Add rice to pan; stir the rice or farro for 2-3 minutes,until grains are well coated with oil (rice will be translucent, with a white dot in the centers. Add wine and stir until absorbed. 5) Add warmed broth a ladelful at a time, stirring frequently, after each addition. Wait until broth is almost completely absorbed before adding more. 6) After 20-30 min, add remaining asparagus timp, continuing to add broth. In 5 minutes begin tasting rice - keep adding broth as needed. When rice/grain almost tender to the bite, but slightly firm in the center (farro/spelt will retain firmness), and looks creamy, add remaining whole peas and stir in asparagus-pea puree. (took farro the full 6 cups + some extra water added to get to right consistency).