Description
Bright spring vegetables and lemon shine in this creamy risotto. A perfect pairing with Pinot Grigio.
Ingredients
Units
Scale
- 1.5 cups (355 ml) arborio rice
- 3 cloves garlic
- 1 bunch asparagus
- 5 cups (1183 ml) broth
- 0.3 cups (71 ml) vermouth
- 0.3 cups (71 ml) romano (or parmesan cheese)
- 1 tbsp olive oil
- salt and pepper
- 0.5 lemon
- 0.25 cups (59 ml) peas
- 3 green onions
Instructions
- Preheat oven to 400°F (204°C).
- Add broth to a pot and keep warm over low heat.
- Mince garlic cloves and cook over medium heat with olive oil until fragrant.
- Add arborio rice and stir until coated with oil.
- Once the rice begins to toast, add vermouth and cook until absorbed.
- Add broth one ladle at a time, stirring until absorbed. Repeat until rice is puffed and tender. Taste to check for doneness.
- Wash and trim asparagus, toss with olive oil, salt, and pepper. Roast in the preheated oven for 20 minutes.
- While asparagus roasts, continue adding broth to the rice, stirring and checking for absorption.
- Squeeze lemon into risotto and stir.
- Add peas and stir.
- Chop green onions and stir them in.
- Remove asparagus from oven, chop into bite-sized pieces, and add to risotto.
- Stir in cheese.
For the Soup
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If asparagus is out of season, substitute with other spring vegetables like broccoli florets or fava beans.
- To prevent the risotto from becoming gummy, ensure the broth is continuously simmering and add it gradually.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40