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  • All Year
  • 30
  • Serves 2

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Rosemary Olive Oil

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Hawaiian Alaea Red Sea Salt

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Spring Risotto

Spring Risotto with Rosemary Olive Oil

Ingredients

  • 2 C Arborio rice
  • 1/2 Shallots, finely diced
  • 1 C White wine
  • 5 C Vegetable stock
  • 1/2 lb Asparagus, blanched & cut into 1
  • 1/2 C Frozen peas
  • 1/4 lb Pancetta, diced
  • 2 T Butter
  • 1 T Grated parmigiano cheese
  • Rosemary Olive Oil
  • Hawaiian Alaea Red Sea Salt

Directions

  • 1. Saute pancetta in medium pan until crispy, set aside.

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Spring Risotto

  • All Year
  • 30
  • Serves 2

Spring Risotto with Rosemary Olive Oil

Ingredients

  • 2 C Arborio rice
  • 1/2 Shallots, finely diced
  • 1 C White wine
  • 5 C Vegetable stock
  • 1/2 lb Asparagus, blanched & cut into 1
  • 1/2 C Frozen peas
  • 1/4 lb Pancetta, diced
  • 2 T Butter
  • 1 T Grated parmigiano cheese
  • Rosemary Olive Oil
  • Hawaiian Alaea Red Sea Salt

Directions

  • 1. Saute pancetta in medium pan until crispy, set aside.