Print

Creamy Spring Vegetable Risotto with Peas and Asparagus

creamy spring vegetable risotto - featured image
Print Recipe

A creamy and comforting risotto featuring fresh spring vegetables like peas and asparagus, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 ½ cups (300 grams) Arborio rice
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 grams) fresh or frozen peas
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 5 cups (1.2 liters) vegetable or chicken broth, warmed
  • ½ cup (120 ml) dry white wine (optional)
  • 3 tablespoons (45 grams) unsalted butter
  • ½ cup (50 grams) grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat vegetable or chicken broth in a medium saucepan over low heat; keep it simmering gently.
  2. Trim asparagus ends and slice into 1-inch pieces. Shell fresh peas if using. Finely chop onion and mince garlic.
  3. In a large heavy-bottomed pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
  4. Add garlic and stir for 30 seconds until fragrant, avoiding browning.
  5. Add Arborio rice to the pan and stir constantly for about 2 minutes until rice is coated and slightly toasted.
  6. Pour in white wine (if using) and stir gently until mostly absorbed, about 2 minutes.
  7. Add about ½ cup warm broth to the rice. Stir gently and continuously until liquid is mostly absorbed. Repeat adding broth ½ cup at a time, stirring often, for 25-30 minutes.
  8. After using about half the broth and when rice starts to soften, stir in asparagus pieces and peas. Continue adding broth and stirring until rice is tender but still slightly firm (al dente).
  9. Remove pan from heat. Stir in butter, grated Parmesan, and fresh lemon juice. Season with salt and pepper to taste. If risotto is too thick, stir in a little extra warm broth or water.
  10. Cover pan for 1-2 minutes to let flavors meld. Give a final gentle stir and serve immediately.

Notes

Keep broth warm throughout cooking to ensure creamy texture. Stir constantly to release rice starch. Add vegetables midway to retain their texture and color. For dairy-free, use vegan butter and cheese alternatives. If risotto is too thick at the end, loosen with warm broth or water.

Nutrition

Keywords: risotto, spring vegetables, peas, asparagus, creamy risotto, easy dinner, vegetarian, gluten-free

Find it online: https://tessierecipes.com/creamy-spring-vegetable-risotto-with-peas-and-asparagus-easy-recipe/