A creamy Asparagus Risotto made with Ontario asparagus, shallots, garlic, white wine, vegetable stock, and served with a Mint Green Pea Pesto. This plant-based recipe is a delicious way to enjoy local produce.
1: In a blender, combine all the ingredients for the pesto, except the water. Check the constancy and add more water if needed.
2: Add the veg stock to a pot and bring to a simmer, keeping it warm.
3: In a large skillet, add 1 tbsp olive oil and warm over medium heat. Add shallots and garlic and cook for another minute.
4: Add the risotto and allow to toast for a minute.
5: Deglaze the pan with white wine and cook for a few minutes until the wine has evaporated.
6: Add a ladle of warm veg stock to the risotto and stir. Repeat until the risotto is fully cooked, which takes around 20-30 minutes.
7: Add in the asparagus and lightly cook to maintain its color.
8: Plate on a large serving platter, top with pesto, feta, and fresh mint.
