top of page

​

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Springtime is one of my favorite times of year. I love going to the grocery store and seeing what is fresh and inspiring. This recipe is packed full of creamy, savory flavors that celebrate all of the goodness of spring in a classic dish your whole family will enjoy. Mushrooms, fresh garden peas, and asparagus are the stars of this dish, while parmesan cheese gives it an elegant touch. The surprise swirl of fragrant brown butter, and a sprinkle of fresh parsley is the crowning glory to this delicious dish. Perfect side as an entrée, enticing as a side dish!

 

Ingredients

8 stalks of asparagus

8 cups of reduced sodium chicken broth

1/3 cup of Challenge Spreadable Butter with Canola Oil www.challengebutter.com

1 cup of finely chopped onions

12 ounces of chopped mushrooms

3 cloves of minced garlic

1 ½ cups of Aborio short grain rice

1 cup of dry white wine

1 cup of fresh garden peas

2/3 cup of grated parmesan cheese

Salt and pepper to taste

1 stick of Challenge Butter www.challengedairy.com

1/8 cup of fresh parsley, chopped

 

Directions

To prepare asparagus, trim ends. Using a vegetable peeler, create thin strips or “ribbons” of asparagus. Cut ribbons into 2 inch pieces.In a saucepan, bring broth to a simmer and reserve until needed.Melt the butter in a heavy saucepan and add onions. Cook until tender, about 8 minutes. Add mushrooms and garlic and cook for an additional 5 minutes until mushrooms are tender. Stir in rice to toast in pan, about 3 minutes. Add wine and simmer until liquid is absorbed, stirring often. Add 1 cup of hot broth; simmer over medium low heat until liquid is absorbed stirring often, about 3 minutes. Continue this process until rice is tender and mixture is creamy. Stir in fresh peas, asparagus ribbons and parmesan cheese, remove from heat.In a saucepan over medium high heat add butter stirring constantly. Heat butter until it becomes very fragrant and butter turns a golden brown. This happens fast, so make sure to watch and stir. Season risotto with salt and pepper if desired. To serve, drizzle on browned butter and sprinkle with fresh parsley.

 

 

 

 

Garden Fresh Risotto with Brown Butter

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page