Risotto Primavera

Spring certainly feels like it’s in the air in New York. I spied some asparagus at the grocery store the other day that actually looked fresh, and couldn’t pass up the chance to try it. This is one of my favorite dinners to make in the spring — still hearty enough for cold nights, but a nice way to showcase spring vegetables. It is especially good served with a crusty baguette and a glass of chenin blanc.

Risotto Primavera

2 tablespoons butter

1/2 white onion, finely chopped

1 shallot, finely chopped

2 cups arborio or short grain rice

6 cups chicken broth

1 14-oz can artichoke hearts, roughly chopped

1 bunch asparagus, cut into 1-inch pieces

1/2 cup peas

10 oz spinach, roughly chopped

3 oz proscuitto, chopped

1/2 cup parmesan cheese

In a large pan or dutch oven, melt butter over medium heat. Add onion and shallot and sauté until soft, about 5 minutes. Add arborio rice and sauté until white dot is visible in the middle, 1-2 minutes. Add 1/2 cup broth and stir to coat. Begin to add broth 1/2 cup at a time, waiting until almost all has been absorbed before you add the next half cup.

Once you have added half the broth, stir in the artichokes. Keep adding broth, and when you have 1/2 cup left, stir in asparagus, peas, and spinach. Add last part of broth and let absorb. Rice should be tender but still have a slight bite.

Stir in prosciutto and cheese. Season with salt and pepper and serve immediately.