Serves 4 as a side 2 as a Main
2 tablespoons/28g butter divided*
1 tablespoon/15ml olive oil
¼ cup shallot, minced
1 clove garlic, minced
1 cup/211g arborio rice
1 cup/250ml white wine
4 ¼ cup/1060ml vegetable stock
⅔ cup/101g frozen peas
1 bunch asparagus cut into ½” pieces
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
½ cup/90g romano cheese, grated
1 tablespoon/15ml mint, cut into thin strips
1 tablespoon/15ml lemon juice, about ½ lemon
In a heavy pot melt half the butter over medium heat and add olive oil and shallot. In a separate pot heat the stock to medium. Sweat shallot for about 2 minutes then add garlic 30 seconds. Add rice and cook, stirring regularly for 2 minutes. Add white wine and stir until the rice has absorbed. Start adding stock a 1 cup at a time until absorbed about 5 minutes. Making sure to stir every couple of minutes. When risotto is almost done (still a firm bite). Stir in asparagus for 3 minutes then add peas. Keep stirring and adding stock as necessary. Start tasting and adjusting your seasoning. When just al dente stir in mint, cheese, lemon juice, and remaining butter. Taste and correct again. Serve immediately.
*substitute with vegan butter. Olive oil works just fine.
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