Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Dining in Napa Valley is an experience like nothing else. Every restaurant, even the small mom-and-pop sandwich shops, feature local, gourmet food paired with incredible wine. It’s a vacation for your senses, a place we try to escape to often.
One of the best things about living in Northern California is the abundance of weekend getaway opportunities. Yosemite, San Francisco, Lake Tahoe, and Wine Country are all within a 2 hour drive; it’s tempting to explore a new area every other weekend.
I spent the 4th in the Yountville/Napa/St. Helena area, visiting my childhood best friend and her family. Along with some of the best company I could have asked for, we also ate an incredible amount of delicious food and top-notch wine.
We ended the weekend at Hurley’s, a elegant but casual spot in downtown Yountville. While I didn’t order this dish, I wish I did the moment it came out. Piled high with pea shoot salad, filled with spring vegetables, this risotto was one of the best things I saw/tasted all weekend.
Is it any surprise I re-created it the very next day?
Don’t be intimidated by risotto or the list of ingredients. They layer together perfectly and make for a pretty, colorful feast.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Spring Risotto with Pea Coulis and Pea Shoot Salad. An elegant spring pasta dish that’s packed with vegetables and layers of flavor! Vegan and gluten-free.
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