Description
Spring Asparagus and Pea Risotto is a creamy delight that showcases the best of spring’s produce, offering a vibrant and satisfying dish perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh asparagus, chopped
- 1 cup fresh peas (or thawed frozen peas)
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
Instructions
- Gather and chop the onion and asparagus into bite-sized pieces.
- In a large saucepan over medium heat, add olive oil and sauté the onion until translucent. Add minced garlic and sauté until fragrant.
- Stir in Arborio rice, toasting it for about two minutes until slightly translucent.
- Gradually add vegetable broth one ladle at a time, stirring continuously until most liquid is absorbed before adding more.
- When the rice is creamy and al dente (about 18–20 minutes), stir in chopped asparagus and peas until tender. Mix in Parmesan cheese and lemon zest before serving.
Notes
- For added flavor, feel free to substitute asparagus with green beans or toss in fresh herbs like basil or mint.
- Stir constantly for the best creamy texture; patience is key!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg