spring vegetable risotto

By akselden

Ingredients

• 12 ounces asparagus, trimmed, and
• cut lengthwise on the diagonal into thirds
• 6 ounces peas, (defrost if frozen)
• 6 scallions
• 1/4 cup finely chopped flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 4 to 5 cups chicken or vegetable broth
• 3 tablespoons olive oil
• 1 cup Arborio rice
• 1 1/2 cup dry white wine
• 8 ounces fresh morels, or other wild mushrooms
• 3 ounces Parmigiano-Reggiano cheese, freshly grated
• Zest and juice of 1 lemon
• 4 to 6 tablespoons unsalted butter, as needed
• Chervil, optional garnish

Preparation

Step 1

1. Prepare vegetables; store unused portions in GLAD Press'n Sea!'" Wrap.
2. Fill a large bowl with ice water; set aside. Cook asparagus in a small saucepan of boiling salted water until cooked through, about 2 minutes. Transfer to ice water. When cold, remove and pat dry; reserve.
3. In a medium saucepan, bring broth to a bare simmer. Heat oil in a large, heavy-bottom, saucepan over medium heat Cook scallions, stirring, 5 minutes, Add rice; cook, stirring, until coated and edges are translucent, 3 to 4 minutes, Season with salt and pepper.
4. Add wine; cook, stirring, until almost absorbed, 1 minute, Add 1/2cup hot broth using a wooden spoon, stir constantly, until almost absorbed. 5. Continue adding broth, stirring constantly, until rice is mostly translucent and slightly crunchy in the center, Add peas, morels, .asparagus, parsley, and lemon zest and juice with more broth; stir until the vegetables are heated through, 4 to 5 minutes. 6. Stir in cheese and butter. 7. Portion risotto into individual size bowls and cover with GLAD Press'n Seal'" Wrap until ready to serve.