The spring stir: risotto – Risotto is the perfect vehicle for spring produce

Risotto seems like a fussy, high maintenance dish. It demands Arborio rice, takes awhile to cook and needs constant stirring. But really, it’s not so demanding.

Risotto is simple, homey fare that’s easy to prepare. Like so many other one-pot, rustic dishes, it welcomes creativity. Once you have a general sense of it, you can take it in any direction you want.

Grab inspiration for your next risotto from the bounty of spring produce now emerging. Try sweet peas, carrots, asparagus, artichoke hearts and other veggies as your starring flavors, counterbalanced by shreds of chicken or tender Gulf shrimp. Before serving, top the dish off with fresh herbs, creamy butter and grated hard cheese.

Here’s my favorite formula for weeknight risotto.

Serves 6

3 tablespoons olive oil
1 medium onion, diced
2 cups Arborio rice
˝ cup dry white wine
6-8 cups chicken stock
1 cup fresh or frozen sweet (green) peas
1 bunch asparagus, washed and trimmed into one-inch pieces
˝ cup grated carrots
2 chicken breasts, cooked and shredded
3 tablespoons butter
1 cup grated Parmesan cheese, divided
Chopped fresh herbs for garnish, such as chives and parsley

Heat oil to medium high heat, and add onion. Saute until soft, then add rice. Saute for 2 minutes, then add wine. Give a quick stir and let rice absorb liquid. Lower heat to medium, then add about ľ cup stock. Give a quick stir and walk away, allowing liquid to absorb. When it does, add another ľ cup stock. Continue this process of adding, quickly stirring and waiting for about 25 minutes and when the rice tastes almost done. Add peas and asparagus. Allow them to cook for 5-7 minutes, then add carrots and chicken. After another 3-5 minutes, the dish should be done. Stir in ˝ cup cheese and butter. Taste to ensure consistency and level of seasoning. Serve immediately and top with remaining cheese and chopped herbs.