JeanMarie Brownson: Freshen up your menu with this spring risotto | Variety Menu | ArcaMax Publishin

Name: JeanMarie Brownson: Freshen up your menu with this spring risotto | Variety Menu | ArcaMax Publishin
Ingredients: 1 small bunch, 10 ounces, skinny asparagus, well rinsed; 6 cups low-sodium vegetable broth or chicken broth; 3 to 4 cloves garlic, roughly chopped; 1 cup (3 ounces) fresh sugar snap peas, strings removed (or frozen); 1 cup (5 ounces) shelled fresh peas (or frozen); 3 to 4 tablespoons olive oil or butter or a combination; 1 small leek, white part only, thinly sliced or 1/2 cup sliced yellow onion; 1 1/2 cups (10 ounces) Arborio or Carnaroli risotto rice; 1/2 cup dry white wine or broth; 1/2 cup (1 1/2 ounces) finely shredded Parmesan cheese; 1/2 cup (2 1/2 ounces) soft goat cheese; Salt, freshly ground black pepper; Herb Oil, see recipe

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Ingredients

1 small bunch, 10 ounces, skinny asparagus, well rinsed
6 cups low-sodium vegetable broth or chicken broth
3 to 4 cloves garlic, roughly chopped
1 cup (3 ounces) fresh sugar snap peas, strings removed (or frozen)
1 cup (5 ounces) shelled fresh peas (or frozen)
3 to 4 tablespoons olive oil or butter or a combination
1 small leek, white part only, thinly sliced or 1/2 cup sliced yellow onion
1 1/2 cups (10 ounces) Arborio or Carnaroli risotto rice
1/2 cup dry white wine or broth
1/2 cup (1 1/2 ounces) finely shredded Parmesan cheese
1/2 cup (2 1/2 ounces) soft goat cheese
Salt, freshly ground black pepper
Herb Oil, see recipe

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JeanMarie Brownson: Freshen up your menu with this spring risotto | Variety Menu | ArcaMax Publishin

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