Abra Berens, cookbook author and culinary director at Granor Farm in Three Oaks, offered a risotto recipe that works as the perfect catchall for your farmers market finds this spring.

After you hear her tips, find the full recipe below:

Spring Risotto

This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary.

• 1 onion, sliced thinly
• 4 cloves garlic, minced
• ½ cup dry white wine
• 1 ½ cup risotto rice
• 8 cups water, parmesan broth, or stock, brought to a boil
• 2 cups shelled peas, fresh or frozen

• 1 lemon, zest and juice

• In a large frying pan, heat a glug of olive oil over medium heat

• Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned
• Add the wine and reduce until dry
• Add the rice and toast for a couple of minutes
• Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed
• Continue with an additional ladle of liquid and stir until that is absorbed
• Continue adding ladle after ladle of liquid allowing to absorb fully between additions
• When the rice is 90% cooked, add the peas and an additional ladle of liquid
• Finish with the lemon zest and juice along
• Taste and adjust seasoning as desired
• To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top

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