Tasty Thursday

This recipe, from Small Plates: Appetizers as Meals by Marguerite Henderson is truly reminiscent of spring. The perfect combination of crisp asparagus, crunchy peas, and creamy rice is so refreshing, you'll definitely wants seconds!

Asparagus, Peas, and Chive Risotto

Asparagus

2 tablespoons olive oil

1 bunch fresh asparagus spears, ends trimmed, cut into 1-inch pieces

1 teaspoon kosher salt

Risotto

6 tablespoons butter, divided

2 large shallots, chopped

2 cups Arborio rice

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

6 cups warmed chicken broth

2 cups petite green peas, thawed if frozen

1 cup grated Parmesan cheese

1/2 cup chopped fresh chives (for garnish)

1/4 cup grated Parmesan cheese (for garnish)

In a medium skillet, heat olive oil and add asparagus and salt. Toss; cook over medium heat for 3 t0 4 minutes, stirring often, until bright green. Set aside.

In a large saucepan, heat 4 tablespoons butter and sauté shallots until soft, about 4 minutes. Add rice, stirring to coat with butter and shallots. Add salt, pepper, and 1 cup broth. Stir; cook over low heat for 4 to 5 minutes, stirring often, until liquid is absorbed. Add another cup of broth (continuing the process so that the liquid is being absorbed by the rice); repeat until all the broth is used, adding just a cup at a time, stirring rice often. After 25 minutes or so, rice should be tender. Add peas, cooked asparagus, cheese, and remaining butter. Cook 1 minute more over low heat. Remove from heat. Serve risotto with chopped fresh chives and grated cheese as garnish.

Makes 4 to 6 servings