Description
Featuring bright spring vegetables and lemon, this risotto is a delight to the tastebuds and pairs perfectly with Pinot Grigio wine.
Ingredients
Scale
- 1.5 cups arborio rice
- 3 cloves garlic
- 1 bunch asparagus
- 5 cups broth
- 1/3 cup vermouth
- 1/3 cup romano (or parmesan cheese)
- 1 tbsp olive oil
- salt and pepper
- 1/2 lemon
- 1/4 cup peas
- 3 green onions
Instructions
- Preheat the oven to 400 degrees. Add your broth to a pot and keep warm over low heat.
- Mince the garlic cloves and cook over medium heat with olive oil until fragrant.
- Add the arborio rice and stir around so the oil coats the rice.
- After a few minutes, once the rice starts to toast ever so slightly, add the vermouth. Cook until the liquid has absorbed into the rice.
- Now it’s time for the broth! Add a ladle at a time, stirring every so often to help the rice absorb the liquid.
- Wash and trim the asparagus and toss in olive oil, salt and pepper. Pop those in the oven for about 20 minutes.
- While the asparagus cooks, keep adding broth to your rice. Add broth, stir, check to see if it’s absorbed, add more.
- Repeat until the rice has puffed up and becomes tender. Not sure if it’s done? Taste it!
- Squeeze the lemon into the risotto and stir.
- Add the peas and stir. I used frozen peas for this, which works fine because the rice is so hot. It defrosts them right away!
- Chop the green onions and stir those in, too.
- Take the asparagus out of the oven, chop them into bite sized pieces and add those in, as well.
- And last but not least, stir the cheese in.
- Serve with Cavit Pinot Grigio!
- Category: Main, Side