Asparagus And Spring Pea Risotto

• 1 3/4 cup fresh asparagus, peeled, trimmed and cut into 1 inch long pieces, tips reserved.
• 1 1/4 cups shelled sweet peas (or frozen okay)
• 5-6 cups low sodium vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon vegan margarine (optional)
• 2 to 3 large shallots, minced
• 1.5 cups arborio risotto rice or spelt or farro (I used spelt it was great and earthier)
• 1/2 cup dry white wine

1. 1) bring saucepan to boil. Add asparagus stalks and cook 5 min until quite soft. Rinse under cold water. Place cooked asparagus in food processor with just enough water to puree until almost smooth; set aside.
2. 2) Cook half the fresh peas for 3-4 min in boiling water. Add these peas to asparagus puree mixture, and allow machine to puree asparagus/pea mixture for a few seconds until mostly smooth.
3. 3) Heat broth in medium saucepan over low. Add olive oil and margarine in large heavy bottomed saucepan over med. heat. Add shallots, stirring 3-5 minutes until softened.
4. 4) Add rice to pan; stir the rice or farro for 2-3 minutes,until grains are well coated with oil (rice will be translucent, with a white dot in the centers. Add wine and stir until absorbed.
5. 5) Add warmed broth a ladelful at a time, stirring frequently, after each addition. Wait until broth is almost completely absorbed before adding more.
6. 6) After 20-30 min, add remaining asparagus timp, continuing to add broth. In 5 minutes begin tasting rice - keep adding broth as needed. When rice/grain almost tender to the bite, but slightly firm in the center (farro/spelt will retain firmness), and looks creamy, add remaining whole peas and stir in asparagus-pea puree. (took farro the full 6 cups + some extra water added to get to right consistency).

fresh asparagus, sweet peas, vegetable broth, extra virgin olive oil, margarine, shallots, arborio risotto rice, white wine

Taken from www.epicurious.com/recipes/member/views/asparagus-and-spring-pea-risotto-50179374 (may not work)