Ingredients

  • 4-5 cups chicken stock
  • Gustare Whole Fruit Lemon Extra Virgin Olive Oil
  • 1 large shallot, chopped (approximately ½ cup)
  • 2 small or 1 large leek, trimmed of dark green, chopped (approximately 1-1½ cups)
  • 1½ cup arborio rice
  • ½ cup Chardonnay
  • 1 bunch fresh asparagus (not pencil thin) cut in 1½ pieces
  • 8 ozs. fresh peas
  • 2 tbsp. fresh thyme leaves
  • 1 tsp. sea salt
  • ½ tsp. black pepper, freshly ground
  • ½ cup finely grated Parmigiano, plus more for finishing
  • Juice of half a lemon

Directions

1

Pour stock into a medium saucepan set on medium until very warm. Reduce to simmer and keep warm.

2

Add ¼ cup of Whole Fruit Lemon olive oil, shallot and leeks to a large, heavy bottomed pan and saute for 5 minutes until just becoming tender. Stir in rice, coating well and cook for about a minute.

3

Add wine, stir and cook until wine is absorbed, 3-5 minutes. Stir in asparagus.

4

Begin adding the hot stock one ladle at a time, stirring continuously until all the broth is absorbed before adding another. When at least 4 cups of stock are used, rice should be tender but slightly al dente, cooking approximately 22 minutes.

5

Stir in peas, thyme, seasonings, Parmigiano, and lemon juice and turn off the heat. Let it sit for 10 minutes. You may want to stir in a splash of remaining stock just before plating. Enjoy!

Notes

Note: Drizzle just a bit of Whole Fruit Lemon olive oil and a sprinkle of Parmigiano at the table for a delicious finishing touch.

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