Classic Asparagus & Pea Spring Risotto
This creamy and vibrant risotto features tender asparagus and sweet peas, making it a perfect dish to celebrate spring flavors.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- ladle
- saucepan
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4-5 cups warm vegetable broth
- 1 cup fresh asparagus trimmed and cut into 1-inch pieces
- ½ cup frozen peas thawed
- Zest of ½ lemon optional
- 2 tbsp unsalted butter
- ½ cup grated Parmesan cheese plus more for serving
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Cooking Steps
- Measure and chop all ingredients, ensuring the vegetable broth is warm and kept on low heat.
- Heat olive oil in a large pot over medium heat, then cook the chopped shallot until translucent for 3-5 minutes.
- Add Arborio rice to the pot and stir constantly for 1-2 minutes until the edges are translucent.
- Pour in white wine and stir until completely absorbed by the rice.
- Gradually add warm broth, one ladleful at a time, stirring continuously and waiting for absorption before adding more; continue for 18-20 minutes.
- Add asparagus during the last 5-7 minutes of cooking, then add peas and lemon zest during the final 2 minutes.
- Once rice is al dente, remove from heat, stir in butter and Parmesan until melted, then season with salt and pepper.
- Serve the risotto immediately in shallow bowls, garnished with extra Parmesan.
Notes
For extra creaminess, stir in a touch more butter or a spoonful of mascarpone cheese at the end.