Packed with tender green vegetables and protein-rich edamame, this elegant risotto is a spring tonic.
Yields 6 cups
Serves 4 to 6
Time: 45 minutes
1½ cups packed chopped arugula
4 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more as needed
1 cup grated Pecorino Romano or Parmesan cheese
12 ounces asparagus spears
4 cups vegetable stock
1 cup water
1 cup frozen shelled edamame, or 1½ cups green peas (petits pois)
1 cup diced onions
1½ cups Arborio or Carnaroli rice
½ cup dry white wine
2 tablespoons minced fresh mint, thyme, or oregano
1 tablespoon butter (optional)
Freshly ground black pepper
Place the arugula, 2 tablespoons of the oil, the salt, and the grated cheese in the bowl of a food processor and whirl for a few seconds. Set aside. Snap off the fibrous tough ends of the asparagus spears and discard. Cut off the tips and set aside. Slice the stalks into 1-inch-long pieces.
Bring the stock and the water to a boil in a saucepan. Lower the heat to maintain a simmer. If using edamame, add them to the stock.
Meanwhile, in a large heavy-bottomed pot (nonstick works well for risotto) on medium heat, cook the onions in the remaining 2 tablespoons oil, stirring occasionally, until translucent but not browned, about 4 minutes. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, to thoroughly coat the rice with oil.
Add the wine and stir constantly until the wine has been absorbed.
Add the simmering stock about ½ cup at a time, stirring after each addition. (The edamame will continue to cook whether in the stock or in the rice.) Continue adding stock as the rice absorbs it, every 2 or 3 minutes, stirring frequently. (It will take about 25 minutes to add all the stock and cook the rice until loose but thick and creamy. As the rice nears completion, it requires more frequent stirring.)
When about half the stock has gone into the rice, add the sliced asparagus spears. When there is only about ½ cup of stock left, add the asparagus tips and the green peas, if using. With the last ½ cup of stock, add the reserved arugula and cheese mixture. Stir well and remove from the heat. Gently beat in the fresh herbs and the butter, if using. Season with additional salt and pepper to taste.
Start with Watercress Toast or Deviled Eggs. Lemony Roasted Beets are a lovely side dish. Fresh strawberries are the perfect dessert.
LEFTOVER RISOTTO CAKES
Leftover risotto of any kind can be easily turned into crisp golden risotto cakes that are tasty snacks or appetizers, or serve them on a bed of sautéed greens for another meal.
Start with 2 cups cold leftover risotto. Add 1 beaten egg and about ½ cup coarsely shredded cheese and stir until the egg is evenly distributed. Then form into patties (4 large ones or more smaller ones) and coat with bread crumbs or panko (about 1 cup). Cook in a skillet on medium heat in about 1 tablespoon olive oil until golden brown, about 4 minutes per side. Sprinkle with salt and pepper and eat hot.