Spring has sprung and I am all for it. Popped into Whole Foods yesterday to pick up some bread and walked out with all this beautiful produce. So I got all excited and whipped up some lovely risotto.

1st I boiled my fresh fava beans in some salted water for a couple of minutes to make them easier to peel or shuck or whatever the heck you call getting the beans out. They look like this after you boil them:

Then you get the little guys out and you have to peel them again:

So I peeled a bunch of fava beans and those were good to go. While I the beans were boiling I chopped up some mushrooms. I like to leave them kinda big and chunky. I used shitake and baby bellas:

Also sliced up some gorgeous spring onions:

Next I turned on my small oven to 450. While that was preheating I sauteed the spring onions in my pot with some butter, olive oil and salt. Then I added the mushrooms to the pot. I don’t really stir the mushrooms that often. I just let them sit there and get brown and then stir maybe once or twice.  Then I took the vegetables out of the pot and deglazed the bottom of the pot with some warm broth and poured that delicious juice over the veggies and let them sit there in a bowl on the counter.

Next I roasted some asparagus and then squeezed a lot of lemon juice on it and S&P.

 

After that I chopped up the asparagus and added them to the other veggies.

Next I added some more butter and olive oil to my risotto pot then added my arborio rice. I let the rice absorb all of the butter and oil while stirring constantly then added about 1 cup of chardonnay. Let the rice absorb all of your wine then start adding your warmed broth all the while stirring and letting the rice absorb all of the broth before adding more. You can use any kind of broth that you want, veggie, beef or chicken.

Keep up this process for about 20 minutes. Then add in all of your veggies and a good amount of grated parmesan cheese and some salt and pepper. At this point I also added a couple of handfuls of  Northern Cal arugula which I love. I did not cook it first just threw it in with the other veggies. Also some small green peas. Add a chunk of butter and turn off the heat and let it sit for a few minutes so all of the flavors can meld.

 

When you are ready to eat you can serve it up and add some more parmesan if you want and if it needs it a little S&P.

It turned out really good.

 

You can use any spring veggies you want but here is what I used:

  • Fresh fava beans
  • Petite green peas
  • Shitake mushrooms
  • Baby bella mushrooms
  • Asparagus
  • Arugula
  • Spring onions

 

 

 

 

 

 

 

Written by mj

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