Asparagus and Pea Risotto

Asparagus and Pea Risotto is a vibrant and creamy dish perfect for spring when asparagus and peas are at their peak. This risotto combines the earthy flavors of asparagus with the sweetness of peas, all wrapped in a rich and creamy rice base. Here’s how to make Asparagus and Pea Risotto:

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth, kept warm on the stove
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh lemon zest for garnish (optional)
  • Fresh herbs for garnish (such as parsley or chives, optional)

Instructions

Prepare the Vegetables
1
Blanch the asparagus by boiling it in water for 2-3 minutes until bright green and slightly tender. Immediately plunge into ice water to stop the cooking process. Drain and set aside.
2
If using fresh peas, blanch them in the same way as the asparagus. If using frozen, there's no need to blanch; just ensure they're thawed.
Cook the Risotto
1
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent and soft, about 5 minutes.
2
Add the Arborio rice to the pan, stirring to coat the rice in the oil. Cook for about 2 minutes until the edges of the rice grains start to become translucent.
3
If using wine, pour it in now and stir until it's mostly absorbed by the rice.
4
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle. Continue this process until the rice is creamy and just tender, about 18-20 minutes. You may not need all the broth.
5
Halfway through cooking, add the asparagus and peas to the risotto, stirring them in to cook with the rice.
Finish the Risotto
1
Once the rice is cooked to your liking, remove from heat. Stir in the Parmesan cheese and butter until melted and combined. Season with salt and pepper to taste.
2
If the risotto is too thick, you can stir in a little more warm broth to reach your desired consistency.
Serve
1
Serve the risotto immediately, garnished with fresh lemon zest and herbs if desired.

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