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Asparagus and Spring Pea Risotto

Asparagus and Spring Pea Risotto

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by John DeLucie

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Asparagus and Spring Pea Risotto

Asparagus and peas—the epitome of seasonal spring vegetables—pair beautifully with this risotto, made the traditional Italian way, with Arborio rice cooked low and slow until creamy. The risotto is finished with a gorgeous herb-and-lemon compound butter and a healthy sprinkling of Grada Padano cheese, of course.

Nutritional facts

Protein

17g

Carbs

101g

Calories

740

Fat

27g

Ingredients

American Grana Cheese, Chives, Butter, Extra Virgin Olive Oil, Asparagus, Black Pepper, Garlic, Lemon Zest, Zucchini, Onion, Peas, Kosher Salt, Shallot, Yellow Squash, Arborio Rice, Corn, Thyme, White Wine, Italian Parsley

Reviews

4.4

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Based on 857 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Allison · 05/09/25

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About John DeLucie

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For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.

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