Seasonal - Spring / Sides
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- 1 Sautée Pan
- 2 Large Saucepans
- Wooden Spoon
- 6 cups low-sodium vegetable broth, warmed
- 2 teaspoons olive oil (Separated into 1 teaspoon portions)
- 1 cup cherry tomatoes, cut in half
- 1 teaspoon fresh thyme leaves, chopped
- 1 medium onion, chopped
- 1½ cups Arborio rice
- 1 cup fresh spring peas (You can substitute frozen if you can’t find fresh.)
- ½ lb. asparagus, cut into bite size pieces
- ¼ cup Parmesan cheese, freshly grated
- ¼ cup basil, freshly chopped
- Salt and freshly ground black pepper
Boil vegetable broth
Pour the vegetable broth into a large saucepan. Bring to a boil, turn to low, and keep warm.
Sauté tomatoes and season
In a medium sautée pan, add 1 teaspoon of olive oil over medium heat. Once the oil is hot, add in the tomatoes and stir around to coat with the oil. Season with a pinch of salt, pepper, and thyme.
Cook until soft
Cook until the juices start to release, and the tomatoes just begin to soften. Remove from heat and set aside.
Heat 1 teaspoons of oil in a large saucepan over low heat and cook the onion for about 3–5 minutes, stirring occasionally, until soft and translucent.
Add rice and stir
Add the rice and use a wooden spoon to stir until the rice is slightly toasted for about 1 minute.
Add broth and stir
Add a ladle full of the hot broth and simmer, stirring constantly for about 20 minutes, until broth is absorbed. Continue adding hot broth, a ladle full at a time stirring constantly and allowing the broth to be absorbed before adding each ladle until rice is tender and creamy-looking.
Add vegetables and cook
Add in the tomatoes along with their juices from the pan, the asparagus, and peas. Cook just until the vegetables are warm and start to turn bright green.
Stir in Parmesan and seasoning
Stir in the Parmesan and more broth if the risotto seems too thick. Season with salt and pepper.
Serve and garnish
Serve immediately and garnish with freshly chopped basil.