Description
Spring Pea & Asparagus Risotto is a vibrant and creamy dish that captures the essence of spring in every bite. This delightful recipe combines the earthy sweetness of fresh peas and tender asparagus with creamy arborio rice, creating a satisfying meal that’s perfect for any occasion. Ideal as a light main course or a sumptuous side, this risotto showcases seasonal ingredients that not only please the palate but also brighten up your table. Whether it’s a family dinner or a gathering with friends, this dish is sure to impress with its stunning green hue and rich flavors.
Ingredients
- Arborio rice
- Fresh green peas
- Asparagus
- Low-sodium vegetable broth
- Shallots
- Parmesan cheese
- Extra virgin olive oil
Instructions
- Rinse asparagus, trim woody ends, and slice into bite-sized pieces. Shell fresh peas or use frozen peas.
- In a large saucepan, heat olive oil over medium heat and sauté diced shallots until translucent (about 3 minutes).
- Stir in arborio rice and toast for 2 minutes until lightly golden.
- Gradually add warm vegetable broth one ladle at a time, allowing it to absorb before adding more (approximately 20 minutes).
- Fold in asparagus and peas; cook for an additional 5 minutes until tender.
- Remove from heat and stir in grated Parmesan cheese, seasoning to taste.
Notes
- Use seasonal vegetables for maximum flavor.
- Taste as you go to adjust seasoning.
- For added texture, consider mixing in other seasonal veggies like zucchini or spinach.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg