Spring Pea & Asparagus Risotto
Spring Pea & Asparagus Risotto is a delightful dish that embodies the essence of spring with its creamy texture and fresh flavors. Featuring tender Arborio rice, bright green asparagus, and sweet spring peas, this risotto is perfect for any occasion—whether it’s a weeknight dinner or a special gathering. Enjoy each spoonful as it transports you to sun-drenched Italian terraces, making every bite an experience to remember.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup fresh asparagus, chopped
- 1 cup spring peas (fresh or frozen)
- 4 cups vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 shallots, finely chopped
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
Instructions
- Measure Arborio rice and chop asparagus into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté shallots until translucent (about 3 minutes).
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add vegetable broth, one cup at a time, stirring until absorbed before adding more. Cook until the rice is al dente (about 18-20 minutes).
- With 5 minutes left to cook, add asparagus and peas.
- Remove from heat and stir in Parmesan cheese and lemon zest. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 10mg