Source: Bridget Batson, TWO

Serves 6

INGREDIENTS

1 medium yellow onion, cut into small dice
1½ cups Arborio rice
½ cup white wine
3 cups chicken stock
3 spring onions, cut into ½” rounds and blanched
½ cup sweet peas, blanched
6 large spears asparagus, blanched, cut into 1” pieces
2 tablespoons chopped mint
2 tablespoons basil
3 tablespoons unsalted butter
1 tablespoon lemon juice
2 tablespoons creme fraiche

PREPARATION

1. In a medium sauce pot, cook onion until soft in 1 tablespoons olive oil.
   
   
2. Add 1½ cups arborio rice and saute for one minute then slowly add white wine and stock ½ cup at a time, wine first, waiting until all liquid is absorbed before adding the next. Continue to add the chicken stock until the rice becomes tender but stop before it becomes mushy.
   
   
3. When the rice is cooked to desired doneness, stir in remaining spring onions, peas, asparagus, mint and basil. Season to taste.
   
   
4. Melt butter in saucepan and add lemon juice and creme fraiche. To finish the dish spoon some of the risotto into the center of each warm plate and ladle the sauce around. Garnish with onion sprouts.