Description
Spring Pea and Asparagus Risotto is a creamy, comforting dish that celebrates the freshness of spring vegetables. The combination of tender asparagus and sweet peas, paired with heavenly arborio rice, creates a delightful flavor that will elevate your dinner table.
Ingredients
3 tablespoons olive oil
1 cup chopped yellow onion
2 cloves garlic
5 cups vegetable broth
1 ½ cups brown arborio rice
1 pound fresh asparagus
1 ½ cups fresh English peas
1 cup grated Parmesan cheese
½ cup dry white wine
3 tablespoons unsalted butter
1 teaspoon sea salt
freshly ground black pepper
red pepper flakes
zest and juice of ½ lemon
handful chopped fresh parsley
Instructions
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
- In a separate pot, heat 4 cups of vegetable broth until simmering.
- Add the brown arborio rice to the onion and garlic mixture, stirring to coat the rice for about 2 minutes.
- Pour in the white wine (if using) and let it simmer until mostly absorbed.
- Gradually add the hot vegetable broth, one cup at a time, stirring frequently until each cup is absorbed before adding the next.
- After about 20 minutes, add the asparagus to the risotto along with the peas, and continue to add broth until the rice is creamy and al dente, around 30 minutes total cooking time.
- Stir in the Parmesan cheese, butter, salt, pepper, red pepper flakes, lemon zest, and juice. Adjust seasoning if necessary.
- Remove from heat and let it rest for a couple of minutes. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, you can substitute some vegetable broth with water or use homemade vegetable broth. Ensure not to rush the simmering process to achieve the best creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: risotto, spring recipes, asparagus, peas, vegetarian