Asparagus and Pea Risotto
A creamy, dreamy risotto filled with some seasonally made asparagus, sweet peas, and fresh herb in your mouth is the best comfort food of spring. Despite being rich, this asparagus and pea risotto is also light and at the same time comforting while fresh-the best way to greet another season! Risotto is seen as overly-fussy. Yet, this method on the stovetop realizes how easy it is to have homemade weeknight dinners.
Equipment
- Large skillet or saucepan
- - Wooden spoon for stirring
- - Ladle for adding broth
- Knife and cutting board
- - Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- - 2 tbsp butter
- - 1 small onion finely chopped
- - 3 garlic cloves minced
- - 1 ½ cups Arborio rice
- - ½ cup dry white wine optional, or substitute extra broth
- - 4 cups vegetable broth kept warm
- - 1 cup asparagus trimmed and cut into 1-inch pieces
- - ¾ cup peas fresh or frozen
- - ½ cup grated Parmesan cheese
- - Zest of 1 lemon
- - Juice of ½ lemon
- - ¼ cup fresh basil chopped
- - ¼ cup fresh parsley chopped
- - ½ tsp salt or to taste
- - ½ tsp black pepper
- - Extra Parmesan and olive oil for serving
Instructions
- #### **Step 1: Prepare Ingredients**
- Before you start cooking, chop the onion, mince the garlic, and trim and cut the asparagus into 1-inch pieces. Warm the vegetable broth in a separate pot to keep it hot but not boiling.
- #### **Step 2: Sauté the Aromatics**
- Heat the olive oil and 1 tbsp of butter in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- #### **Step 3: Toast the Rice**
- Add the Arborio rice to the pan and stir continuously for 1–2 minutes. This step helps coat the rice in the oil and slightly toasts it, enhancing the nutty flavor.
- #### **Step 4: Deglaze with Wine**
- Pour in the white wine (if using) and stir until most of the liquid is absorbed. This step adds depth to the risotto’s flavor, but if skipping, just proceed with the broth.
- #### **Step 5: Slowly Add Broth**
- Begin adding the warm broth, ½ cup at a time. Stir frequently, allowing each addition to be absorbed before adding more. This process helps release the starch from the rice, creating that signature creamy texture. Continue for about 15 minutes.
- #### **Step 6: Add Vegetables**
- When the rice is nearly done but still slightly firm in the center, stir in the asparagus and peas. Continue adding broth and stirring until the rice is tender and creamy, about 5 more minutes.
- #### **Step 7: Finish with Cheese and Herbs**
- Remove the risotto from the heat. Stir in the remaining 1 tbsp of butter, grated Parmesan, lemon zest, lemon juice, basil, parsley, salt, and black pepper. Mix well until everything is fully incorporated and creamy.
- #### **Step 8: Serve and Enjoy**
- Spoon the risotto into bowls, garnish with extra Parmesan and a drizzle of olive oil, and serve immediately while warm.
Notes
Additional Useful Tips
- **Use Warm Broth:** Keeping the broth warm ensures the risotto cooks evenly and maintains its creamy consistency.
- **Stir Frequently:** While you don’t need to stir constantly, frequent stirring helps develop the creamy texture.
- **Test for Doneness:** The rice should be tender yet slightly firm in the center, never mushy.
- **Adjust Consistency:** If the risotto thickens too much, add a little more warm broth or a splash of water before serving.
- **Enhance the Flavor:** For extra depth, try adding a splash of heavy cream or a bit of truffle oil before serving.
How to Serve
This risotto is best served immediately while warm. Pair it with
- A crisp green salad with lemon vinaigrette for balance.
- A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
- Grilled chicken or shrimp for added protein.
- Crusty bread to soak up any extra creamy sauce.