Wine Pairings: Spring Risotto
Get into the kitchen (and the cellar) with these spring pairings!
Spring is just around the corner, and we can’t wait to start cooking dishes like this delicious spring risotto with asparagus and peas from Food52. It’s not only easy to make, but it's also bursting with the bright and vibrant flavors of springtime. To take things up a notch, we've also got some perfect white wine pairings to complement the flavors of this dish. So, let's get cooking and sipping!
Cantine Olivella, Catalanesca del Monte Somma “Katà”
Remoissenet Père et Fils, Meursault
Domaine Darviot-Perrin, Beaune “Longbois”
Domaine Paul Pillot Chassagne-Montrachet 1er Cru Clos Saint Jean
Raptor Ridge, “Vineyard Select” Pinot Gris
3 cups vegetable broth
1 medium white onion
1 garlic clove
6 teaspoons unsalted butter, divided use
1/4 teaspoon fine sea salt
1/8 teaspoon ground white pepper
3/4 cup arborio rice
1/2 cup dry white wine (NZ Sauv Blanc is best with this dish)
1/2 pound asparagus
1 teaspoon olive oil
1 pinch fine sea salt
1/3 cup frozen petite peas
2 teaspoons finely chopped Italian (flat-leaf) parsley
2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated Parmigiano-Reggiano cheese
- Put the vegetable broth in a small covered saucepan and bring it to a boil. Turn the heat down as low as it will go and keep the pot covered.
- Peel and finely chop the onion and set aside. Peel and mince the garlic and set aside.
- Melt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
- Add the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.
- Add ½ cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed – this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. [Note: you may not need to use all of the broth.]
- While the risotto is cooking, prepare the asparagus. Snap off the tough ends of the asparagus and discard them. Cut the stalks into 1” pieces. Put the asparagus into a microwave-safe bowl and add the olive oil and a pinch of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on high power for 2 ½ minutes, stirring halfway through.
- Transfer the asparagus to a plate and add the peas to the bowl. Microwave the peas uncovered on high power until they are just defrosted, about 45 seconds. Do not overcook or they will shrivel up.
- Combine the lemon zest and parsley in a small bowl and set the mixture aside.
- When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine.
- Top with grated cheese and parsley-lemon mixture. Serve immediately with a glass of your favorite wine.