Asparagus and Pea Risotto: A Taste of Spring

Asparagus and Pea Risotto: A Taste of Spring

Minty Pea and Asparagus Risotto

Introduction

As the days grow longer and the weather warms, our taste buds crave fresh, seasonal ingredients. Enter Asparagus and Pea Risotto, a delightful dish that celebrates the best of spring. Creamy Arborio rice, tender asparagus, and sweet peas come together in this comforting yet elegant recipe. Whether served as a main course or a side, this risotto is sure to impress.

Ingredients

• 1 cup Arborio rice
• 2 cups low-sodium vegetable broth
• 1 cup dry white wine
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley or mint, for garnish

Method

1. Simmer the Broth: In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm throughout the cooking process.
2. Sauté the Vegetables: In a large skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and cook until translucent.
3. Toast the Rice: Add the Arborio rice to the skillet and stir to coat with the butter. Cook for a few minutes until the rice is glossy and slightly translucent around the edges.
4. Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and tender.
6. Cook the Asparagus and Peas: In a separate pan, sauté the asparagus in butter until tender-crisp. Add the peas and cook for an additional minute.
7. Combine Everything: Fold the cooked asparagus and peas into the risotto. Stir in the grated Parmesan cheese, lemon zest, and remaining butter. Season with salt and pepper.
8. Serve and Garnish: Serve the risotto hot, garnished with fresh parsley or mint.

Pro Tips

• Use fresh, seasonal asparagus and peas for the best flavor.
• Substitute vegetable broth with chicken broth if desired.
• Add a splash of lemon juice for extra brightness.
• Top with additional Parmesan cheese and a drizzle of olive oil before serving.

Conclusion

Asparagus and Pea Risotto is a celebration of spring on a plate. Creamy, flavorful, and utterly satisfying, it’s a dish that embodies the season’s bounty. So grab your skillet, pour a glass of wine, and let the risotto-making magic begin! 🌱🍽️