This recipe started as a joke, morphed into an experiment, and ended up as a favorite. We love the combination of asparagus, peas, and spinach for their flavor, color, and texture, but feel free to experiment with your own mix of fresh and frozen vegetables.
- Bring the chicken stock to a boil in a medium pot over a medium-high heat and lower to a simmer.
- Heat the olive oil in a large pot over medium heat. Add the onions and salt and cook, stirring frequently, until they are soft and translucent (about 4 minutes).
- When the onions are soft, add the rice and cook, stirring constantly, until coated with oil and lightly toasted (about 2 minutes), then add the white wine and stir vigorously until the wine is completely evaporated. Add 1 cup of the chicken stock and continue to cook, stirring vigorously, until the stock is almost completely absorbed (about 4 minutes), then add another cup of stock and continue to cook, stirring constantly, until the stock is almost completely absorbed. Add the remaining 2½ cups of stock and cook, stirring gently, until the stock is absorbed and the rice is fully cooked but still al dente (about 15 minutes).
- Lower the flame to a simmer and gently stir in the parsley, mint, and butter and allow to melt and wilt for 30 seconds before adding the rest of the vegetables and all but ½ cup of the cheese.
- Transfer to a serving platter and garnish with the black pepper and remaining cheese.
TASTE editor in chief Matt Rodbard and chef Daniel Holzman are friends. Matt has many food and home cooking questions. Daniel has many food and home cooking opinions. Their column is called 100 Food Questions for My Friend the Chef.