And the most amazingly sweet fresh shelling peas.We used some of the leftover biscuits from our Sunday brunch to make shortcakes with the strawberries. And we took the shelling peas, along with some hauntingly fresh asparagus from our CSA share, some mint from the garden, and a great local parmesan cheese, and concocted a really lovely risotto.We garnished it with pea shoots from Growing Power, a local urban garden that does some really amazing work in promoting sustainability and social justice. We support their efforts whenever we can.
Asparagus & Shiitake Mushroom Risotto
Brilliant Beet Risotto
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