Tasty Tuesday: Sparkle Up Your Weeknight Routine with Springtime Produce

WCCB Staff,

CHARLOTTE, N.C. – Chef Mara is back and has us in the springtime mood! She’s showing off two dishes to sparkle up your weeknight routine with springtime produce.

Sign up for a class with Mara at TheFoodieSchool.com and look below for today’s recipes!

Pea and Pistachio Risotto

Ingredients

  • 1 Tbsp. Oil
  • 2 Tbsp. Butter
  • 1/4 Cup Leek, washed and chopped
  • Coarse salt and freshly ground black pepper
  • 2 cups Arborio Rice
  • 4 Cloves Garlic, minced
  • 1 cup dry white wine
  • 6 to 8 cups Chicken or Veggie Stock, heated
  • 1 Cup Parmesan, grated
  • 1 Cup Frozen Peas, defrosted
  • 1/2 Cup Shelled Pistachios
  • 1/4 Cup Fresh Basil, chiffonade
  • 1/4 Cup Fresh Mint, chiffonade

Directions

  1. Heat oil in a large high-sided skillet over medium heat. Add leek and season with salt and pepper; cook, stirring occasionally, until it begins to soften, about 5 minutes.
  2. Increase heat to high and add rice; stir to coat. Cook, stirring, until rice is no longer chalky and grains begin to pop, 2 to 3 minutes. Add garlic, and once fragrant, add wine and bring to a boil; let cook until rice absorbs liquid, about 1 minute.
  3. Add enough broth to just cover the rice, about 2 cups. Simmer, stirring and scraping rice away from sides occasionally. Cook until almost all the liquid is absorbed, about 5 minutes. Add another 2 cups of broth, or just enough to cover; simmer, stirring and scraping rice away from sides occasionally, about 5 minutes more.
  4. Add another cup of broth to rice mixture. Cook, stirring frequently, until barley absorbs broth, about 3 minutes. Add a little more broth, and let simmer, stirring frequently, until almost all the liquid is absorbed, about 3 minutes more.
  5. Reduce heat and stir in peas. Season with salt and pepper and add 1/4 cup broth and parmesan. Simmer, stirring constantly, adding broth, 1/4 cup at a time, until rice is tender. Garnish with pistachios seeds, basil and mint; serve immediately.

Lemony Asparagus Sauté

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 pounds asparagus, trimmed and chopped
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • Zest of 2 lemons
  • Salt and pepper to taste
  • Parmesan cheese, garnish

Directions

  1. In a large sauté pan, heat the olive oil over medium high. Add the shallot and cook until softened, about 3-4 minutes.
  2. Add the chopped asparagus and sauté until tender and bright in color.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Turn off the heat and add the lemon zest and salt and pepper to taste. Garnish with large shavings of parmesan cheese.