Here's a recipe for spring peas from Nicole Holovach, a registered dietitian at Nova Medical & Urgent Care Center, one of our CSA Group Sites. Nicole lives on a 33-acre farm, where she and her family raise chicken for meat and eggs and grow grapes for local vineyards. They hope to add cattle soon. "Nothing screams spring to me more than Spring risotto," Nicole says. "I love this Food 52 recipe."
3 cups chicken broth (homemade even better!)
1 medium onion, chopped
1 garlic clove, minced
6 teaspoons unsalted butter, divided
� teaspoon salt
� cups arborio rice
� cup dry white wine
� pound asparagus
1/3 cup peas
2 teaspoons finely chopped Italian (flat-leaf) parsley
2 teaspoons lemon zest
1 teaspoon lemon juice
1 tablespoon grated Parmesan cheese
1. Heat the broth in a saucepan and keep warm.
2. Melt 4 teaspoons of the butter in a medium-sized saucepan over medium heat. Add the onion and salt, and cook for 3-4 minutes, stirring occasionally.
3. Add the garlic and cook for another 2 minutes.
4. Add the rice and cook for 2-3 minutes, stirring occasionally.
5. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.
6. Add � cup of the hot broth and cook, stirring occasionally, until almost all of the broth has been absorbed - this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. You may not need to use all of the broth.
7. While the risotto is cooking, prepare the asparagus. Snap off the tough ends and discard them. Cut the stalks into 1" pieces. Put the asparagus into a microwave-safe bowl and cover the bowl with a microwave-safe plate. Cook on high power for 2 � minutes.
8. When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter, and the asparagus, peas, lemon juice, and lemon zest. Stir to combine.
9. Divide the risotto evenly among two plates. Top each plate with half of the grated cheese and half of the parsley. Serve immediately.