Description
A creamy and comforting risotto packed with fresh asparagus and peas, perfect for spring dining.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (or additional oil)
- 1 cup finely chopped onion or shallot
- 1¼ teaspoon salt (divided)
- 3-4 cloves garlic (minced)
- 1 ½ cups Arborio rice (or other short grain white rice)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 4 cups unsalted vegetable broth
- 1-2 cups water
- 10 ounces fresh asparagus (tough ends discarded, cut into bite-sized pieces)
- 1 cup frozen peas
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- Pepper (to taste)
Instructions
- Heat oil and butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
- Add onions/shallot and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until shallot has softened, about 3 to 4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add rice and stir for 1 minute to gently toast.
- Add vinegar and splash in a bit of broth, then scrape up any browned bits stuck to the bottom of the pot.
- Stir in 2 cups of vegetable broth and about 1 teaspoon of salt. Bring the pot up to a simmer.
- Stir every few minutes until most of the broth has been absorbed.
- Repeat this process with the remaining 2 cups of broth. This will take about 20-25 minutes.
- Stir in 1 cup of water and cook until more of the liquid has been absorbed.
- Taste a few grains of rice. If rice is still very hard in the center, stir in an additional cup of water and cook for a few more minutes.
- Add the asparagus and cook, stirring occasionally, until asparagus is tender, about 5 minutes.
- Remove the pan from the heat. Stir in the peas, lemon zest, lemon juice, and Parmesan.
- Season with additional salt and pepper, to taste.
- Serve with extra Parmesan to sprinkle on top, if desired.
Notes
For best results, taste the risotto and adjust seasoning as needed. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg