Print

Spring Asparagus and Pea Risotto

Spring Asparagus and Pea Risotto Dish
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor the taste of spring with this creamy risotto, featuring fresh asparagus and sweet peas. It’s a delightful dish perfect for any occasion!

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups fresh asparagus, chopped
  • 1 cup frozen peas
  • 4 cups low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat vegetable broth over low heat until warm.
  2. In a large pot, heat olive oil over medium heat. Sauté onions until translucent; add garlic and cook for another 30 seconds.
  3. Stir in Arborio rice and toast for 1-2 minutes until slightly translucent.
  4. Gradually add warmed broth one ladle at a time, stirring continuously until absorbed before adding more.
  5. When rice is nearly cooked (about 15 minutes), stir in asparagus and peas; cook until tender yet vibrant.
  6. Remove from heat and stir in Parmesan cheese and lemon zest; season with salt and pepper as desired. Serve immediately.

Notes

For added flavor, consider mixing in other seasonal vegetables like spinach or zucchini.

  •  A splash of white wine can be added after toasting the rice for an extra depth of flavor (omit if preferred).
  •  Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.

Nutrition

Find it online: https://svetb.com/spring-asparagus-and-pea-risotto-recipe/