Description
Enjoy a vibrant Spring Risotto with Asparagus and Peas that makes an easy dinner. This weeknight meal features fresh spring vegetables and is perfect for a family dinner with delicious asparagus risotto and pea risotto flavors.
Ingredients
Scale
- 2 cups frozen peas
- 1 cup packed fresh herbs I used mint and Italian parsley
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ⅓ cup water
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ onion finely diced
- 3 – 4 garlic cloves finely diced
- 300 grams arborio rice
- 250 ml white wine
- 6 cups stock use vegetable or chicken
- 150 grams asparagus chopped (see notes)
- 40 grams parmesan finely grated
- Lemon zest and extra parmesan to serve
- Salt and pepper to taste
Instructions
- Boil the peas for three minutes then drain, reserving ⅓ cup of the water. Rinse with cold water to stop cooking.
- Blend the peas, reserved water, herbs, lemon juice, and salt until smooth. For extra smoothness, strain the puree through a sieve.
- Heat the stock gently in a pan.
- Cook the onion in butter and olive oil over medium heat for about three minutes until softened.
- Add garlic and cook for another two minutes.
- Stir in the rice and cook until it appears translucent and coated.
- Pour in the wine and let it absorb while stirring gently; keep the heat low to avoid boiling.
- Gradually add stock one ladle at a time, stirring frequently, and let it be absorbed before adding more.
- After 15 minutes, add the asparagus pieces and continue cooking for about 10 more minutes until the rice is al dente.
- Stir in the parmesan and then fold in the pea puree.
- Season with salt and pepper and finish optionally with a knob of butter.
- Serve garnished with lemon zest, extra parmesan, and a drizzle of olive oil.
Notes
- Chop the asparagus unevenly for a nice texture and appearance
- Do not precook the asparagus to retain some crunch since it cooks in the risotto
- Substitute broccoli or green beans if asparagus is not in season
- Read notes on rice types and cooking tips for perfect risotto
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg