Pork & Apple Bites


Michigan Spring Risotto

Recipe courtesy of Chef James Kokenyesdi, Michigan Chefs De Cuisine




  • 2 Tbs. unsalted butter
  • 1 cup trimmed and roughly chopped ramps or onions
  • 1 bunch asparagus spears cut on bias (1 inch)
  • 3 cups Michigan mushrooms (Button, Portabella, or Morels)
  • 4 oz Butter
  • 2 cups chopped onion
  • 1 tsp. kosher salt
  • 2 cups short grain could use standard Arborio rice or wheat berries, barley or farro
  • 2 qt broth
  • 1 tablespoon of balsamic or tarragon vinegar
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 to 3 Tbs. chopped fresh flat-leaf parsley, tarragon or fresh herbs
  • Optional: Beef cut of your choice



  1. In a medium sauté pan, heat the butter until foaming, then add the ramps and Mushrooms and sauté until softened, about 2 minutes. Add the asparagus and sauté for another 1 to 2 minutes. Set aside.
  2. Heat the butter over medium heat in a straight-sided fry pan.
  3. Add the onion and 1/2 tsp. salt cook until translucent.
  4. Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, for about 3 minutes. Add Vinegar and ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer and keep stirring. When all the liquid has been absorbed, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.
  5. Stir in Parmesan and peas then garnish with parsley or desired herbs.
  6. When the risotto is a few minutes away from al dente, stir in the sautéed ramps, Michigan mushrooms, and asparagus. After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat. Serve warm.
dish of pasta primavera


Pasta Primavera in One Pot

Recipe courtesy of Chef James Kokenyesdi, Michigan Chefs De Cuisine




  • 2 tablespoon butter
  • 1 medium yellow onion, minced
  • 2 cloves garlic, Minced
  • 2 1/2 teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 12 ounces dried small pasta, such as mini shells, ditalini, or orzo
  • 4 cups hot broth (Chicken or Vegetable)
  • 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
  • 1 small, sliced zucchini, or yellow squash
  • 1 cup julienned carrots (about 3 ounces)
  • 3/4 cup diced orange or yellow bell pepper
  • 10 grape or current red and/ or yellow tomatoes, halved
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 1 tablespoon finely grated lemon or orange zest and juice or Michigan wine about ½ cup
  • 2 tablespoons thinly sliced fresh basil leaves, dill or parsley
  • 1/4 cup shaved Parmesan cheese, for serving
  • Optional: Pan Seared Tofu or Grilled Chicken breast also great side with Grilled Salomon or Sauteed Walleye



  1. In a pot over medium heat, heat the butter until foaming, then sweat the onion until translucent add garlic and stir.
  2. Add the pasta, hot broth, and 2 teaspoons of salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot.
  3. Add the asparagus, zucchini or squash, carrots, and bell pepper. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce
  4. Stir in the tomatoes, lemon or orange juice or Michigan wine and zest, and finally butter. Once the butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce, add fresh herbs, and stir.
  5. Remove immediately from the heat. Serve warm, and add Parmesan Cheese
  6. Add Seared Tofu or Grilled Chicken for an entrée or serve as a side with Grilled Salmon or Sauteed Walleye



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