Vibrant Spring Risotto with Asparagus and Peas
Experience the fresh flavors of spring with this vibrant and creamy risotto, featuring tender asparagus and sweet green peas, creating a delightful and elegant meal.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small shallot
- 2 cloves garlic
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4-5 cups hot vegetable broth
- 1 cup asparagus
- 1 cup fresh or frozen green peas
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley
- to taste Salt and freshly ground black pepper
Garnish (Optional)
- lemon zest
- serving extra fresh herbs
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add shallots and cook until softened for 3-4 minutes.
- Stir in minced garlic for one minute until fragrant, then add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and stir until fully absorbed by the rice.
Cooking
- Gradually add hot vegetable broth, one ladleful at a time, stirring continuously until each addition is almost completely absorbed.
- Continue this process for 15-20 minutes to develop a creamy texture.
Finishing Touches
- When the risotto is almost al dente, stir in asparagus and peas, and continue adding broth until vegetables are tender-crisp and risotto is creamy.
- Remove from heat, stir in Parmesan cheese and butter until incorporated, then season with salt, pepper, and fresh parsley.
Notes
For an extra burst of freshness, stir in a squeeze of lemon juice at the end along with the parsley. Ensure your vegetable broth is hot when adding to the rice, as this helps maintain the cooking temperature and creates a creamier risotto.