Spring Pea and Asparagus Risotto is a delightful ode to the fresh bounty of spring, bringing vibrant flavors and a creamy texture to your table. This dish combines tender asparagus and sweet peas with the comforting warmth of risotto, creating a dish that’s both elegant and approachable.
The foundation of our risotto starts with a bit of olive oil and unsalted butter, which create a rich base for sautéing the onion and garlic. These aromatics set the stage for the dish's flavor. The arborio rice, known for its high starch content, is essential for that classic risotto creaminess.
A splash of dry white wine adds a subtle acidity that balances the richness of the dish. Using warmed vegetable broth ensures that the rice cooks evenly without cooling down the pan each time you add more liquid. The fresh peas and asparagus bring a pop of color and a sweet, earthy flavor, making the dish feel like a celebration of spring.
Finishing with Parmesan, lemon zest, and a touch of salt and pepper creates a symphony of flavors, while fresh parsley provides a final burst of freshness.
This risotto pairs beautifully with a simple green salad dressed with lemon vinaigrette, or try serving it alongside a roasted chicken for a more substantial meal. A crisp, chilled glass of Sauvignon Blanc complements the flavors nicely.
Start by heating the olive oil and butter in a large pan over medium heat. Once the butter has melted and the mixture is shimmering, add the finely chopped onion and garlic. Sauté them gently, stirring occasionally, until the onion turns translucent and the garlic is fragrant—this usually takes about five minutes.
Next, stir in the arborio rice, ensuring that each grain is well-coated in the onion mixture. Cook the rice for about two minutes, stirring continuously. This step helps the rice absorb the flavors and start releasing its starch, which is key to achieving that creamy texture.
Pour in the dry white wine, and let it simmer until it's mostly evaporated. This will deglaze the pan and infuse the rice with a subtle acidity. Now, it’s time to gradually add the warmed vegetable broth, one ladle at a time. Stir the rice frequently and allow each addition of broth to be absorbed before adding more. This process takes about 18 minutes and results in tender, creamy rice.
With the rice nearly ready, stir in the peas and asparagus and cook for an additional five minutes, just until the vegetables are tender-crisp. Remove the pan from heat and stir in the Parmesan and lemon zest. Season the risotto with salt and pepper to taste. Serve immediately, garnished with fresh parsley.
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