Description
A vibrant and creamy Spring Pea and Asparagus Risotto, perfect for showcasing the fresh flavors of spring vegetables.
Ingredients
3 tablespoons olive oil
divided
1 cup chopped yellow onion (about 1 small yellow onion
chopped)
2 cloves garlic
pressed or minced
5 cups (40 ounces) vegetable broth
divided
1 ½ cups brown arborio/short-grain brown rice
1 big bunch of fresh asparagus spears (about 1 pound)
1 ½ cups fresh English peas (about 8 ounces)
1 cup freshly grated Parmesan cheese
½ cup dry white wine
optional
3 tablespoons unsalted butter
diced
1 teaspoon sea salt
more to taste
Freshly ground black pepper
to taste
Pinch red pepper flakes
to taste
Zest and juice of ½ lemon
preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
Handful chopped fresh parsley
for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the brown arborio rice to the pot and stir for 2 minutes, until the rice is well-coated with oil and slightly toasted.
- Pour in the dry white wine (if using) and cook until it is mostly absorbed, stirring frequently.
- Gradually add the warm vegetable broth, one cup at a time, stirring often and allowing the rice to absorb most of the liquid before adding more, about 20-25 minutes.
- While the rice cooks, trim the asparagus and cut it into 1-inch pieces. Blanch the asparagus and English peas in boiling water for 2-3 minutes, then transfer them to an ice bath to keep their vibrant color.
- Once the rice is creamy and tender but still slightly al dente, stir in the blanched asparagus, peas, Parmesan cheese, butter, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Adjust seasoning to taste.
- Serve immediately, garnishing with fresh parsley.
Notes
You can substitute vegetable broth with water if needed. For extra creaminess, add more butter or cheese to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: baking
- 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: Spring Pea and Asparagus Risotto, risotto recipe, spring recipes, vegetarian risotto, asparagus recipes, pea recipes, Italian cuisine