Description
This creamy risotto combines tender asparagus and sweet peas for an easy dinner perfect for spring weeknight meals. Ideal as a family dinner, it brings fresh vegetables and comfort together beautifully in one simple dish.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter divided
- 1 bunch asparagus preferably thin trimmed and cut into 1 inch pieces
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano-Reggiano plus more for serving
Instructions
- Heat the broth in a medium pot until it starts to simmer.
- In a large pot, melt 1 tablespoon of butter over medium-low heat and cook the asparagus with salt and pepper, stirring frequently, until tender but still crisp, about 2 to 4 minutes. Add the peas and cook until thawed, approximately 1 minute, then remove the vegetables and set them aside.
- Melt 2 tablespoons of butter in the same pot and sauté the chopped onions until they are soft and translucent, about 2 to 3 minutes. Stir in the minced garlic and cook briefly for 1 minute without browning.
- Add the Arborio rice, stirring constantly, until the edges become translucent and the rice appears glossy, about 2 minutes. Pour in the white wine and allow it to fully absorb, around 1 minute.
- Gradually add about 1 cup of the simmering broth at a time to the rice, stirring occasionally and waiting until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, roughly 25 minutes.
- Return the cooked asparagus and peas to the pot, then fold in the grated Parmigiano-Reggiano and the last tablespoon of butter. Adjust the seasoning with salt and pepper if needed, and thin the risotto with a splash of milk if it is too thick. Serve hot, offering extra Parmigiano-Reggiano at the table.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 277
- Sugar: 2 g
- Sodium: 245 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg