Sunday Night Dinner - Risotto with Green Veggies

This weekend we biked over to the Kitsilano Farmer's Market on Sunday, because we missed the West End one on Saturday. While at the market I found some english peas. I love these and could seriously just shell and eat them for a snack. I then saw some asparagus, and decided to make a risotto for dinner. When I got home I noticed the kale growing on the balcony was getting pretty bushy, so I grabbed some of that for the risotto as well.

Risotto with Asparagus, Peas and Kale
- 1 1/4 cups vegetable broth and 1 1/2 cups water, heated and kept warm

- 1 tbsp olive oil

- 1 onion, finely diced
- 10 asparagus spears, cut into 1/2 inch pieces
- 1 clove garlic, finely diced
- 1 cup arborio (short grain) rice
- 1/4 cup white wine (or vegetable broth if you're stuck)
- 1 cup shelled, fresh english peas
- 1 cup chopped kale
- 1/2 cup parmesan
- juice of 1/2 lemon

In a medium saucepan, saute onino and garlic in olive oil over medium-low heat. Add rice, stirring to coat. Pour in wine, cook stirring until no liquid remains, around 2 minutes.

Begin adding the broth mixture, 1/2 cup at a time, stirring until most of the liquid is absorbed before adding more broth. This will use up about 2 1/2 cups of the broth. Once you have added the last half cup of broth, add asparagus. Continue stirring until most of the liquid is absorbed. This slow cooking process can take up to 20 minutes, so be patient, it is worth it.

Add peas, kale and the rest of the broth (about 1/4 cup). Cook stirring for about 3 minutes. Stir in lemon juice and about 3/4 of the cheese. Serve sprinkled with remaining cheese.