Monday, February 21, 2011

Asparagus Pea Risotto

Homemade risotto with asparagus, peas, and a light lemony flavor. Sure to fill your comfort food needs.

1/2 tablespoon olive oil
1/2 tablespoon butter
1 1/2 cups boreal rice
6 cups of either chicken or veggie stock
(some people use 2/3 cup white as well)
1 bunch of asparagus
1 cup frozen peas (or more if you like more)
1 lemon (for the zest and juice)
Salt/pepper to taste
1/4 cup Moscapone cheese or cream cheese
1/4 cup parmesan cheese

Large pot needed
Brown boreal rice in olive oil and butter (5-7 minutes)
Optional 2/3 cup white wine in rice
Warm stock in small saucer pan on stove nearby
Add 2 laddles of stock and stir, until begins to absorb/gets dry
Then continue to add 2 more laddles of stock until all of the stock is gone.
(This process takes about 20 minutes)
Chop asparagus into 1/2 to 1 inch pieces
Add in asparagus and frozen peas right into the pot
Add 2/4 tablespoons lemon zest
Add salt and pepper
Add a few teaspoons of lemon juice (or as much or as little are you like)
Add in moscapone or cream cheese
Add in parmesan cheese
Eat hot.
(This takes about 40 minutes all together)
Risotto is never made in much of a jiffy sorry guys!


  1. Looks, smells, and sounds like you are becoming a wonderful cook!

  2. That looks delicious Chef Shigi! I love risotto. How long did it take you to make?

  3. This ojiya (or Zosui in Japanese for Risotto) looks great, especially after Sake or Wine! I wish my wife made this for me!

  4. Supershigi, It takes about 40 minutes.