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Spring Pea & Asparagus Risotto’s 5 Secrets

Spring Pea & Asparagus Risotto
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A creamy and vibrant risotto bursting with the fresh flavors of spring peas and tender asparagus. This recipe is a delightful way to capture the essence of the season in a comforting dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups hot vegetable broth
  • 1 cup fresh or frozen peas
  • 1 cup chopped asparagus
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
  2. Add shallot and cook until softened, about 3-4 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the grains are translucent.
  5. Pour in white wine and stir until it’s almost completely absorbed.
  6. Begin adding hot vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this for about 15-18 minutes, or until the rice is creamy and al dente.
  7. Add peas and asparagus to the skillet. Cook for another 3-5 minutes, until the vegetables are tender-crisp.
  8. Stir in Parmesan cheese and fresh parsley.
  9. Season with salt and pepper to taste.
  10. Serve immediately.

Notes

  • For an extra creamy texture, you can add a splash of heavy cream at the end.
  • If using frozen peas, add them during the last few minutes of cooking.
  • Adjust the amount of broth as needed to achieve your desired consistency.

Nutrition

Find it online: https://delishdiarist.com/spring-pea-asparagus-risotto-recipe/