Easy Spring Pea & Asparagus Risotto – Riboli Family Wines

By Whitney Page, Associate Manager, Marketing, and Brand Development for Riboli Family Wines

Wine Pairings: San Simeon Sauvignon Blanc

Love risotto, but don’t have the time to stand over the stove? This oven-baked recipe makes risotto an easy weeknight-friendly meal that has spring written all over it! Pair this delightful dinner with a glass of our San Simeon Sauvignon Blanc for a refreshing and satisfying culinary experience. Herbaceous notes enhance the bursts of flavor from the veggies, while the crisp acidity balances each bite of the rich, buttery rice. This wine pairs so perfectly, we even added it to the recipe!

Ingredients

2 tablespoons olive oil

2 shallots diced

4 cloves garlic minced

1 1/2 cups Arborio rice

1/2 cup San Simeon Sauvignon Blanc

5 cups chicken stock

1 cup grated Parmesan cheese

3 tablespoons unsalted butter

1 cup frozen peas

1 cup asparagus stalks, cut into 3/4 inch pieces

½ tsp lemon zest

Salt and pepper to taste

Directions

Preheat oven to 350 degrees. – Heat olive oil in a Dutch oven or large skillet over medium-high heat, then add shallot and sauté until translucent. Add garlic and cook for 1 minute. – Add the rice and stir so each grain is coated in the olive oil and toast for an additional 60-90 seconds. Add the wine and simmer until the liquid evaporates, then add 4 cups of chicken broth. Cover and bake for 45 mins until the liquid is absorbed and rice is cooked. Remove from the oven and add the remaining cup of broth, parmesan, butter, a pinch of salt, and pepper and stir continuously for 2-3 mins until thick and creamy. – Add peas and asparagus and stir until veggies are heated through. Stir in lemon zest and adjust salt and pepper to taste. – Serve hot and enjoy with a glass of San Simeon Sauvignon Blanc.