Some dishes cannot be rushed through. It needs extra time, more love and a cook’s unbroken attention. Gently mixing with a wooden spoon, allowing the white sticky rice to bathe in flavorful broth, observe as it absorbs all the moisture and grow in size. Give it another bath, another quiet stir and watch it get fluffy with time. Risotto is not a weekday feast, unless you have ample time in hand to stand by the stove. It’s a heartening classy dish that fulfills your soul at every spoonful. It’s an art to prepare risotto and after numerous flopped shots, I can now gladly say that I am close.
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Peas and Asparagus Risotto
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Creamy risotto made with fresh spring vegetables. A simple weeknight meal elevated with vibrant flavors.
Ingredients
- 1 cups (237 ml) arborio rice
- 4 cups (946 ml) vegetable broth or water
- 1 leek, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cups (59 ml) white wine
- 1/2 lbs (227 g) asparagus, cut in half in length
- 2 cups (473 ml) fresh peas
- 1/2 cups (118 ml) freshly grated parmesan cheese
- 1 tablespoon butter
- juice of half lemon
- oil
- salt
- pepper
Instructions
- Bring the broth or water to a boil in a deep saucepan. Reduce heat to medium-low and simmer.
- Simultaneously, heat 1 tablespoon of oil in a wide pan over medium heat. Sauté garlic and chopped leek for 2 minutes.
- Add rice, stir to combine, and cook for 1 minute.
- Season with salt and pepper. Add white wine and stir. Cook for 2 minutes.
- Pour 1/2 cup of warm broth into the pan and stir. Continue adding 1/2 cup of broth at a time, stirring after each addition, until the rice is almost cooked, ensuring the broth absorbs gradually. Taste frequently; the rice should have a slight crunch.
- Once the rice is almost cooked, add lemon juice, chopped asparagus, and peas. (Blanch asparagus and frozen peas if necessary.)
- Stir in butter and Parmesan cheese. Adjust salt to taste.
- Serve immediately with additional Parmesan cheese.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If using frozen peas and asparagus, add them during the last 2-3 minutes of cooking to prevent overcooking.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 25
Frequently Asked Questions
When should you add the peas and asparagus to the risotto?
Add the asparagus pieces about 5 minutes before the risotto is done, and stir in the peas in the last 2 minutes. This keeps both vegetables bright and slightly firm rather than overcooked. 
What type of rice should be used for risotto?
Arborio is the most widely available choice and gives the risotto its characteristic creamy texture from the starch released during cooking. Carnaroli is another good option and holds its shape a bit better.
Do you need to use warm stock when making risotto?
Yes, adding cold stock slows the cooking and can affect the texture. Keep the stock in a separate pot over low heat and add it to the rice a ladle at a time throughout the cooking process.
