Minted Pea And Asparagus Risotto Recipe

Name: Minted Pea And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1/2 cup small diced onion; 1 cup short grain brown rice; 8 ounces organic Chardonnay; About 32 ounces chicken or vegetable stock; 1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces; 1/2 cup frozen (thawed) or fresh shucked peas; 1/2 teaspoon smoked sea salt; 2 teaspoons sea salt; 1/2 teaspoon fresh black pepper; 2 teaspoon fresh chopped mint; 2 to 3 tablespoons coconut butter

Servings: persons

1 tablespoon coconut oil
1/2 cup small diced onion
1 cup short grain brown rice
8 ounces organic Chardonnay
About 32 ounces chicken or vegetable stock
1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
1/2 cup frozen (thawed) or fresh shucked peas
1/2 teaspoon smoked sea salt
2 teaspoons sea salt
1/2 teaspoon fresh black pepper
2 teaspoon fresh chopped mint
2 to 3 tablespoons coconut butter

1
Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
2
When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1/2 cup small diced onion, 1 cup short grain brown rice, 8 ounces organic Chardonnay, and more.

Yes, Minted Pea And Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Pea And Asparagus Risotto

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