Minted Pea and Asparagus Risotto

Ingredients for Minted Pea and Asparagus Risotto

• 1 tablespoon coconut oil

• 120ml small diced onion

• 190g short grain brown rice

• 230g organic Chardonnay

• About 900g chicken or vegetable stock

• 120ml (about 4 to 5 stalks) asparagus, cut into 1-inch pieces

• 120ml frozen (thawed) or fresh shucked peas

• 1/2 teaspoons smoked sea salt

• 2 cucchiaini di sale marino

• 1/2 teaspoons fresh black pepper

• 2 teaspoons fresh chopped mint

• 2 to 3 tablespoons coconut butter

Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavour. Pour in the white wine and allow it to reduce by half before adding 350g of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 110g increments and remembering to stir often.

When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

Avvertenza

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