Spring Risotto

Ingredients:

4-5 cups chicken or vegetable broth heated

½ large onion finely chopped

2 Tablespoons of butter

2 Tablespoons EVOO

¾ cups white wine

2 cups Arborio Rice

1 cup grated Parmigiano Reggiano

1 cup of peas

1 cup of roughly chopped scapes (remember to use the part below where the flower bud forms)

Salt & Pepper to taste

Thyme sprigs

Directions:

Bring broth to a light boil and set aside. Heat butter and olive oil in a large heavy- bottom pot over medium heat. When butter is bubbly (do not brown) add onion and cook until just translucent - about 5 minutes. Add rice and stir to coat. Next add wine and cook until it absorbs. Add one cup at a time of broth, stirring continuously. When it absorbs, add another cup and repeat until all broth is used. This should take about 20-25 minutes. When the last cup of broth is left, add scapes. Risotto should be al dente at this point. If not, continue with more broth. Add salt & pepper to taste.

Add the peas and Parmigiano Reggiano at the end and stir. Scoop into bowls and top with a drizzle of EVOO and a sprig of thyme. Enjoy!