Asparagus Risotto with Mint Green Pea Pesto

One of the greatest things about Spring is the abundance of fresh, local produce and lively farmers markets! As June rolls around, we get to enjoy one of my preferred ingredients, Asparagus. Crafting risotto requires dedication, but I believe it creates an ideal meal for the spring season. Adding my vibrant and herbaceous green pea pesto on top guarantees that this dish will impress your guests at any upcoming gathering with friends or family.

Ingredients:

1/2 bunch of Ontario Asparagus, trimmed and sliced into small pieces

1 tbsp olive oil

1 shallot, diced

2-4 garlic cloves, minced

1/2 cup white wine

1 L mushroom or veg stock

1 cup Risotto 

Mint Green Pea Pesto:

2 cups frozen green peas, cooked and cooled in a ice bath to keep the green colour

1 cup fresh mint

2 tbsp olive oil

1 tbsp apple cider vinegar or lemon juice

1 tsp salt

2-4 tbsp water to thin it out

Plant based Feta and more mint for garnish

Method:

1. In a blender, combine all the ingredients for the pesto, except the water. Check the constancy. It should be pretty spreadable. Add more water, a tbsp at a time, if needed. 

2. Add the veg stock to a pot and bring to a simmer. You need the stock to be warm the whole time you’re making the risotto. 

3. In a separate large skillet, add 1 tbsp olive oil and warm over medium heat for 20 seconds. Add the shallots and garlic and cook for another minute. Add the risotto and allow it to toast for a minute. 

4. Next, deglaze the pan with the white wine. This will pick up the stuck on parts from the pan. Cook for another few minutes until the wine has evaporated. 

5. Making sure the veg stock is still warm, add a ladle of the stock into the pan with the risotto. Stir to prevent burning. The stock should cook into the risotto rather quickly. Around 3 minutes with constant stirring. Once the stock has been absorbed fully into the risotto, add another ladle and repeat the process until the risotto is fully cooked ( you will know it’s done by tasting it). This takes some time, around 20-30 minutes, however, this method will result in the creaminess of risotto from all the stirring you’re doing. Once the risotto is fully cooked, add in the asparagus. 

6. I like to only lightly cook the asparagus to keep the colour bright! Plate it up on a large serving platter and top with scoops of that pesto. Top with feta and more fresh mint and enjoy! 

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