Description
Delight in the vibrant flavors of spring with this creamy Spring Asparagus and Pea Risotto, a simple yet elegant dish that brings freshness to any table.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh asparagus, chopped
- 1 cup fresh peas (or frozen)
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (or nutritional yeast)
- 2 tbsp butter or olive oil
- Zest of 1 lemon
- Freshly cracked black pepper, to taste
Instructions
- Prep your ingredients by chopping asparagus and mincing garlic.
- Sauté aromatics in a large skillet over medium heat with butter or olive oil until the onion is translucent (3-4 minutes). Add minced garlic.
- Toast the Arborio rice for about 1-2 minutes until slightly golden.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until most liquid absorbs before adding more. Continue this for about 15 minutes.
- Stir in asparagus and peas once most broth is absorbed; cook until tender (3-5 minutes).
- Remove from heat and mix in Parmesan cheese (or nutritional yeast), lemon zest, and black pepper. Adjust seasoning to taste.
Notes
- For added nutrients, substitute asparagus with green beans or spinach.
- A splash of lemon juice can brighten the dish even more.
- Store leftovers in an airtight container for up to three days; reheat gently with a bit of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg