How Do You Make Asparagus Pea Risotto?
Asparagus is not only delicious and packed full of vitamins K, C and B9–it is also celebrated as one of the more potent aphrodisiacs in the Mediterranean. This Italian treatment of asparagus and its close seasonal buddy, the fresh sugar pea, showcases the delicate nature of both spring vegetables. Serve this as a light accompaniment to any seafood or chicken dish. Wash the asparagus, peas and parsley well in clean water. Cut off the thick, woody ends of the asparagus and discard. Cut the asparagus into ¾-inch long cuts, preserving the delicate head whole. Set aside. Shell the peas into a bowl and discard the empty shells. Set aside. Bring the stock to boil in a large sauce pan over a gentle medium heat. Set aside a large ladle or spoon next to the stock. Melt the butter on medium heat in another large (5-qt.) sauce pan. Add the diced onions and cook for three minutes or until the onions start turning translucent. Add the rice to the sauce pan once the onions are translucent, and stir
