Spring Pea and Asparagus Risotto

Celebrate the arrival of spring with our creamy Spring Pea and Asparagus Risotto. This dish combines fresh spring peas and tender asparagus with arborio rice to create a rich and satisfying meal. A touch of lemon and generous shavings of Parmesan finish this vibrant dish, making it the perfect way to embrace the season of renewal.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup arborio rice

1/2 cup dry white wine

4 cups vegetable broth, warmed

1 cup fresh peas

1 bunch asparagus, trimmed and cut into 1-inch pieces

1/2 cup grated Parmesan

1 tablespoon lemon zest

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil and butter in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

2. Stir in the arborio rice, coating it well with the onion mixture. Cook for about 2 minutes.

3. Pour in the white wine and cook until it's mostly evaporated.

4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue this process for about 18 minutes, until the rice is creamy and tender.

5. Stir in the peas and asparagus and cook for an additional 5 minutes.

6. Remove from heat and stir in Parmesan, lemon zest, salt, and pepper.

7. Garnish with fresh parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, adding a splash of broth or water if needed to reach the desired consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.