A spring risotto recipe with Abra Berens

Stateside

Abra Berens, cookbook author and culinary director at Granor Farm in Three Oaks, offered a risotto recipe that works as the perfect catchall for your farmers market finds this spring.

After you hear her tips, find the full recipe below:

Spring Risotto

This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary.

• 1 onion, sliced thinly
• 4 cloves garlic, minced
• ½ cup dry white wine
• 1 ½ cup risotto rice
• 8 cups water, parmesan broth, or stock, brought to a boil
• 2 cups shelled peas, fresh or frozen
• 1 lemon, zest and juice

1. In a large frying pan, heat a glug of olive oil over medium heat
2. Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned
3. Add the wine and reduce until dry
4. Add the rice and toast for a couple of minutes
5. Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed
6. Continue with an additional ladle of liquid and stir until that is absorbed
7. Continue adding ladle after ladle of liquid allowing to absorb fully between additions
8. When the rice is 90% cooked, add the peas and an additional ladle of liquid
9. Finish with the lemon zest and juice along
10. Taste and adjust seasoning as desired
11. To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top

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