Asparagus & Pea Miso Risotto

a savory supper for those cooler spring nights

I have to admit, I feel a little spoiled having fresh crab two times in one week. It’s one of those delicacies I look forward to every crab season.

This year was a little wonky with the whale migration halting crabbing (rightly so!) during its usually robust winter season. Now, we’re reaping the benefits with an abundance of spring crab and I couldn't be happier.

Last week after a day at the beach, I swung by a local stand to pick a few up for an easy dinner.

Thankfully, I also had this leftover risotto from the night before that I made for friends and it was the most satisfying combination.

The only thing missing was some crusty French bread, but I’ll make sure to grab a loaf for next time.

Risotto to me is one of those dishes you can enjoy year-round. Switching up the ingredients to make it light or hearty depending on the season is one way to really enjoy it.

In fall, I love making roasted squash and rosemary risotto and in winter nothing beats a mushroom risotto after a rainy day of foraging for chanterelles.

In spring when tender peas and asparagus are at their best, I toss them in just as the risotto is done. On the occasional chilly summer night when the fog rolls in, a fresh corn risotto can be quite comforting.

It’s a one-pot meal that doesn’t take much but is so satisfying. One way to infuse more herbal medicine into this meal is by making an herbal broth.

Of course, you could just use a basic chicken or vegetable broth, but why not add some adaptogens, medicinal mushrooms, or mineral-rich seaweed if you can?

I'll show you how to make one of my favorite Herbal Broths in my upcoming workshop hosted with FEED Cooperative on Saturday, March 9th at 10 am PST!

During this virtual workshop, you'll learn how to use veggies and herbs of the season to make a delicious broth—perfect for adding tons of flavor to your favorite meals.

Learn more and sign up here to join us for this 1-hour virtual workshop!