May in the Pacific Northwest is a time of abundance—farmers markets overflow with vibrant produce, and the Salish Sea offers some of the freshest seafood imaginable. One of the reasons I fell in love with this region is the unparalleled access to high-quality local ingredients—some of the best I’ve ever cooked with. Whether meeting farmers in the field or picking up seafood straight from the docks, sourcing ingredients is as much a passion as cooking itself.
This month, I’m sharing a dish that celebrates the season: Spring Prawn & Asparagus Risotto with Sugar Snap Peas & Pea Tendrils. Fresh, creamy, and comforting yet light enough for a spring evening, this dish brings together everything I love about this time of year—locally harvested spot prawns, crisp asparagus, and sweet snap peas.
Spring Prawn & Asparagus Risotto (Serves 4)
Recipe by Chef Matthew Boudousquie
Photographed by Anne Godenham
Ingredients
- 1 pound large spot prawns, peeled & deveined
- 1 cup arborio rice
- 4 cups low-sodium chicken or vegetable broth
- ½ cup dry white wine
- 1 bunch asparagus, trimmed & cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed & halved
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional, for extra creaminess)
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ teaspoon lemon zest
- ¼ cup fresh pea tendrils, for garnish
- Salt & pepper to taste
Instructions
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Warm the broth: Heat broth in a small saucepan over low heat; keep warm.
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Sauté the prawns: In a large skillet, heat 1 tbsp olive oil over medium- high heat. Season prawns with salt and pepper, then cook for 1-2 minutes per side until just pink. Remove and set aside.
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Start the risotto: Add butter and the remaining olive oil to the same pan. Sauté shallot and garlic until soft, about 2 minutes. Stir in arborio rice and toast for 1-2 minutes until slightly translucent.
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Deglaze with wine: Pour in white wine, stirring until absorbed.
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Slowly add broth: Ladle in warm broth one cup at a time, stirring frequently. Let the rice absorb each addition before adding more. Repeat for about 18-20 minutes until the rice is creamy and tender.
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Add vegetables: Stir in asparagus and sugar snap peas during the last 5 minutes of cooking.
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Finish the dish: Once the rice is fully cooked, stir in Parmesan, heavy cream (if using), lemon zest, and the sautéed prawns. Adjust seasoning.
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Garnish & serve: Plate the risotto and top with fresh pea tendrils. Serve immediately.
Chef’s Tip
For extra depth, make a homemade shrimp stock using prawn shells. A final drizzle of high-quality olive oil or a squeeze of fresh lemon juice elevates the dish beautifully. Finish with flaky Maldon sea salt. I also recommend serving this risotto alongside a fresh arugula salad dressed with extra virgin olive oil, lemon zest, and sea salt. A crisp Chablis makes the perfect pairing.
Photograph by Anne Godenham
Meet Chef Matthew
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate—partnering with my wife, Kerri, as brokers with Compass Real Estate. While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | matthew.boudousquie@compass.com
@chefboudousquie | @pnw.compass
Until next time, happy cooking!
