Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce.
Ingredients
1 1/2 cups short grain brown rice
3 tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, minced
4 cups low-salt vegetable broth, divided
1 big bunch of fresh asparagus spears, trimmed and sliced diagonally in 2” pieces
1 1/2 cups fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into 1/2” chunks
1 teaspoon Kosher salt, more to taste
Freshly ground black pepper, to taste
Pinch Aleppo pepper flakes, to taste
Zest and juice of 1/2 lemon
Handful chopped fresh parsley, for garnish
Directions
Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, for 1 minute.
Add 3 cups broth (And 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside.
Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes.
Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon.
Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus with any oil/juices that remain on the pan. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley. Pass extra Parmesan.
