Charred Sugar Snap Pea Asparagus Risotto

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1.  1 bunch of asparagus, bottoms removed, washed well 

2. 5 cups chicken bone broth (or broth of choice) 

3. 4 tablespoons unsalted butter, divided 

4. 1 cup yellow onion, diced 

5. 3 cloves of garlic, minced 

6. Salt and pepper, to taste 

7. 1 ½ cups of arborio rice, dried 

8. 1 cup dry white wine 

9. ¾ cup peas, frozen or fresh 

10. 1 ½ cup of sugar snap peas 

11. ¾ cups freshly grated parmesan

12. 2 tablespoons lemon juice 

13. 1 tablespoon butter

14. ¼ cup fresh tarragon leaves

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. On a rimmed baking sheet, place the asparagus and sugar snap peas in a single layer, and pat very dry. Then drizzle with olive oil, salt, and pepper. Roast for 10 minutes. Remove and immediately remove from pan and set aside on a plate to cool. 

3. In a medium pot, heat the broth until it is simmering, cover, and keep on low heat. 

4. In a large Dutch oven, over medium heat, melt the butter. Add the onions and saute until softened and translucent. Then add in the garlic and cook until fragrant for a total of 5-7 minutes of sauteing.

5. Add in the rice and stir constantly for about 3 minutes. Deglaze the pan with white wine and allow it to completely evaporate on medium low heat, keeping a gentle simmer.

6. Stir in one cup of broth at a time, waiting to add more broth until there is minimal liquid in the rice. About 15-20 minutes. With the last cup of broth, add the loose peas to cook in the rice. When the broth has been entirely added, the rice should be cooked and look creamy. 

7. Take the risotto off heat and add in ½ cheese, lemon juice, and butter. Stir until combined and let sit for a few minutes, covered.

8. To assemble, plate the rice, top with the charred sugar snap peas and asparagus. Sprinkle the remaining parmesan, and tarragon leaves. 

9. Serve immediately!