Spring Green Risotto & Shrimp w/ Sweet Peas
Risotto (Ina Garten, adapted)
Saute the following in 1 tbsp olive oil in a dutch oven over low/med heat for 10 minutes or until softened.
1 bulb fennel (diced)
2 leeks (bottoms, quartered then finely sliced)
1 bunch asparagus (cut into 1 inch pieces)
Add 1 1/2 cup arborio rice, 1/2 cup white wine, 4 cups chicken stock and salt & pepper to taste. Let simmer over low heat 22 minutes, stirring every five minutes. Stir in 1/3 cup mascarpone, 1/2 cup parmesan, 1 1/2 cups peas, 1 tbsp chopped fresh mint, 2 tbsp chopped fresh chives, zest and juice of 1 lemon.
1 1/2 cup fresh large shrimp, peeled and deveined
Season with salt, pepper and a touch of sugar. Saute in 1-2 tbsp olive oil over med/high heat until seared, approximately 2 minutes per side. Top with pea mixture.
Peas ((make 30 minutes in advance) - Bobby Flay, adapted)
Whisk together the following and pour over 1 1/2 cups thawed peas.
1/4 cup olive oil
1/4 cup champagne vinegar
1 tbsp dijon mustard
dash of honey
2 tbsp fresh chopped mint
2 tbsp fresh chopped parsley
freshly ground salt and pepper to taste
2 cups frozen peas
1 cup whole milk ricotta
1/2 cup parmesan
2 tbsp fresh mint
puree all in food processor. serve with toasted or grilled bread.