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Spring Risotto Asparagus Sugar Snap Peas in A Lemon Cream

Updated: May 27, 2020

Farmers markets often feature Sorrel in April and May. It has a lemony crunch that brightens the Risotto. It pairs beautifully with fish dishes as well.

Sorrel is high in vitamins and minerals with powerful antioxidant properties. It helps lower elevated blood pressure, and bad cholesterol .

Asparagus is low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K.

Green peas are rich in polyphenol antioxidants, which are likely responsible for many of their health benefits.

Youtube Cooking Class Below ~


Prep Time: 15 minutes

Cooktime: 30 minutes

Serves 8 first course, 4 main dish


1 1/2 cups arborio rice

2 tablespoons unsalted butter

2 tbsp. olive oil

6 oz’s sorrel leaves = 3-4 cups

salt & ground pepper to taste 1 onion, finely diced

6 cups of vegetable stock (simmer) 1/4 cup creme fraiche

2 tsp lemon zest, grated fine

1/4 cup chopped parsley

1 tablespoons chopped tarragon

1/2 cup freshly grated parmigiana reggiano

1 lb asparagus ( tips only)

1 1/2 cups shelled fresh peas or 10 oz frozen peas, defrosted

In heavily salted water, blanch asparagus and sugar snap peas ( if fresh) , separately for 2 minutes. Set in ice bath to keep vibrant color. Set aside.

Melt butter and olive oil in a large sauté pan, add the onion, and cook over low to medium heat for 5-7 minutes (stirring often)

Add sorrel and fold it into the onion, until melted in. Season with a 1/2 teaspoon of salt.

Add rice stir throughly, cook for about 4-5 minutes. We want to toast the rice slightly.

Begin by pouring 1cup of stock. Simmer until stock is almost absorbed, while stirring it into the rice. Keep heat on medium and add 1/2 cups of stock slowly until all or almost all 6 cups are entirely absorbed into rice.

Taste rice after 20 minutes of cooking. You want the rice to be Al Dente.

When rice has reached a tender but firm constancy stir in the asparagus and sugar snap peas. Save a few asparagus for garnish on top of risotto

Heat off. Fold in the creme fraiche, lemon zest, tarragon and parsley.

Add pepper to taste. Stir in 1/2 parmigiana reggiano.

Save the remainder of parmigiana to sprinkle Risotto when plated.

Finish with a little sprinkle of parsley around the dish for color.

Cooks note: Homemade stock is preferable. It yields a richer risotto.

Stock can be made ahead and stored in freezer for 3 months.



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