Risotto primavera with California spring vegetables

Restaurateur Fabrizio Cercatore
Passione Emporio on 5th, Berkeley

Risotto is a flavorful yet blank canvas upon which to build a seasonal side. Here, spring vegetables are the stars, but in winter, for example, squash or porcini mushrooms are promising substitutions.

Ingredients

1/2 cup fresh peas, shelled
1 cup asparagus, trimmed and cut into bite-sized pieces
1/2 cup baby carrots, thinly sliced
2 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, kept warm
1 cup cherry tomatoes, halved
Zest of 1 lemon
1/2 cup grated Parmesan cheese
2 tbsp. butter
Salt and pepper, to taste
Fresh basil or parsley, for garnish

Instructions

Blanch peas, asparagus and carrots in boiling salted water for 2 to 3 minutes or until tender. Drain and set aside.

In a large, deep skillet or pan, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for an additional minute. Add rice and stir to coat with oil. Toast for 2 to 3 minutes or until the edges become translucent. Pour in wine and stir until it is mostly absorbed by the rice. Begin adding warm broth, one ladle at a time. Allow the liquid to be absorbed before adding the next ladle. Stir frequently.

When rice is almost tender (after about 15 minutes), add blanched vegetables, cherry tomatoes and lemon zest. Continue adding broth and stirring until rice is creamy and cooked to al dente. Stir in Parmesan cheese and butter. Season with salt and pepper. The risotto should be creamy and slightly runny. Garnish with fresh basil or parsley. Serve immediately, drizzling with a bit of extra olive oil if desired.

Serves 4