Risotto

BY PRIYA HUTNER OF THE SEASONED SAGE

The spring season has arrived and asparagus and peas are in season. This risotto is a perfect dish for the season. Enjoy it as a main course with crusty sourdough. It’s delicious and flavorful and excellent to serve as a side dish for a dinner party.n

Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary re-strictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.

Lakeview Di OPEN DAILY 12–9PM ning

FEATURING: Slow-Roasted Prime Rib | Baby Back Ribs | Full Bar Steaks | Seafood | Pasta | Gourmet Hamburgers | Kid’s Menu

jasonsbeachsidegrille.com • (530) 546-3315

8338 NORTH LAKE BLVD., KINGS BEACH, CA

(530) 546-4539 | 8345 North Lake Blvd. — Across from the State Beach in Kings Beach

2 T olive oil 2 T butter 2 spring onions, sliced 2 C Arborio rice 6 C vegetable or chicken broth 1 lb. fresh asparagus, trimmed & cut into thirds ½ C fresh peas, shelled (use frozen if fresh is not available) ½ C Romano or Parmesan cheese 1½ t kosher salt 1 t fresh ground pepper ¼ C fresh basil, cut into thin strips

Heat olive oil in Dutch oven or large pot. Add spring onions and sauté for 5 minutes. Add rice, stir and cook for 1 minute. Add 2 cups of broth and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. When the liquid is absorbed, add 1 cup broth, stirring often, until the liquid is absorbed. Continue to add broth a cup at a time until the liquid is absorbed. Stir in asparagus, half the basil and salt and pepper. Simmer for 5 minutes until asparagus is tender. Add cheese, butter and peas. Mix well and garnish with remaining basil.