Minted Pea and Asparagus Risotto

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This spring-themed dish works perfectly as an entrée or as a side dish.

  • 1 tablespoon coconut oil
  • 1/2 cup small diced onion
  • 1 cup short grain brown rice
  • 8 ounces organic Chardonnay
  • About 32 ounces chicken or vegetable stock
  • 1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
  • 1/2 cup frozen (thawed) or fresh shucked peas
  • 1/2 teaspoon smoked sea salt
  • 2 teaspoons sea salt
  • 1/2 teaspoon fresh black pepper
  • 2 teaspoon fresh chopped mint
  • 2 to 3 tablespoons coconut butter


  1. Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
  2. When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.


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