Spring Risotto with Asparagus Carrots Peas Leeks and Chives
Ingredients
- 8 oz. about 1/2 a bunch organic asparagus, ends trimmed, remaining stalks cut on the diagonal into 1- to 2-inch pieces
- 4 cups chicken stock
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- 1 cup sliced leeks or ramps (wild leeks, sliced on the diagonal, white and medium-green parts only)
- 1 to 2 carrots (peeled and chopped (about 1 cup))
- Salt and pepper (to taste)
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 1 cup green peas or shelled and blanched fava beans
- 3/4 cup freshly grated Parmigiano Reggiano
- 3 Tbsp. to 1/4 cup chopped fresh chives (to taste)
- Optional: Sigona’s basil olive oil (for drizzling )
Instructions
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