Spring Superfoods

Arugula, Asparagus, Leeks and Peas

Arugula

Peas

We are already well into April and I don't know about you, but there's something about Spring that makes me feel so alive! Flowers are in bloom, birds are chirping and the sun is peaking its head out earlier and earlier everyday. This thrills me not only because I find myself awake earlier and more energetic, but I finally get to enjoy my morning hikes again! I will savor every minute of it until Summer hits me over the head with a 2 x 4 . . . ;)

Leeks

Asparagus

The beautiful weather also brings some of my favorite healthy ingredients: arugula, asparagus, leeks and peas . . . We've managed to incorporate most of them into one seasonal risotto recipe that is both basic and brilliant, yet full of spring flavor!

WHAT YOU NEED:

INGREDIENTS

asparagus
snow peas
leeks
frozen baby peas
vegetable stock (gf)
olive oil
arborio rice
parmesan cheese (omit for vegan or dairy-free)
Italian parsley, chopped
salt and fresh ground pepper

PRINTABLE RECIPE

Spring Risotto

VEGETARIAN + GLUTEN FREE

serves: 4 -5

total time:: 40 min

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

1/2 pound asparagus
3 ounces snow peas
3 leeks, white parts washed and thinly sliced
3/4 C frozen baby peas
6 cups vegetable stock (gf)
3 Tablespoon olive oil + more for serving
1.5 Cups arborio rice
1/2 Cup grated parmesan cheese (omit for vegan or dairy-free)
1/4 Cup Italian parsley, chopped
salt and fresh ground pepper

INSTRUCTIONS

Prep veggies to be steamed: cut off woody ends of asparagus (cut to size of preference), remove strings from snow peas and cut pods in half.
In a medium pot, heat stock to a simmer and keep warm.
In a large, deep skillet, heat 2 Tablespoon olive oil. When hot, add leeks and cook about 5 min (until softened but not browned), stirring occasionally.
Add rice and cook for a few minutes until it starts to look translucent. Add 1/2 cup warm stock, stirring until almost completely evaporated. Repeat adding 1/2 cup stock each time after it's evaporated. It should take about 25 min for all stock to be absorbed.
At about 20 min, add salt & pepper to taste. Lightly steam all veggies until crisp tender (about 4-5 min). Rinse with cold water.
Once risotto is done, take it off heat and add 1 Tablespoon olive oil and parmesan cheese (if using). Stir vigorously. Gently stir in veggies. Cover pot and let sit for 2 minutes.
Serve immediately with parsley, drizzle of olive oil, pepper and more parmesan (if desired).