Spring Pea Asparagus Risotto (Printable)
A creamy risotto highlighting fresh spring peas, asparagus, Parmesan, and lemon zest for bright, rich flavors.
# What You'll Need:
→ Fresh Produce
01 - 1 bunch asparagus (about 9 oz), trimmed and cut into 3/4 inch pieces
02 - 1 cup (about 5 oz) fresh or frozen green peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Grains
07 - 1 ½ cups (about 10.5 oz) Arborio rice
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - ½ cup (about 2 oz) freshly grated Parmesan cheese
10 - 2 tablespoons heavy cream (optional, for extra creaminess)
→ Liquids
11 - 4 cups low-sodium vegetable stock
12 - ½ cup dry white wine
→ Pantry
13 - 2 tablespoons olive oil
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a medium saucepan, bring the vegetable stock to a gentle simmer over low heat. Keep warm throughout the cooking process.
02 - In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the Arborio rice to the pan and stir to coat thoroughly with the oil and butter mixture. Cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted and have a opaque edge.
04 - Pour in the white wine and cook, stirring continuously, until nearly completely absorbed by the rice.
05 - Add a ladleful of hot stock to the rice, stirring frequently. Once the liquid is mostly absorbed, add another ladleful. Continue this process, stirring and adding more stock as it absorbs, for about 15 minutes.
06 - Stir in the asparagus pieces and continue cooking, adding stock as needed, for another 10 minutes. Maintain gentle stirring to release starches for creaminess.
07 - Add the peas and cook for a final 5 minutes, or until the rice is creamy and just tender (al dente), and the vegetables are bright and cooked through.
08 - Remove from heat. Stir in the remaining butter, Parmesan cheese, lemon zest, parsley, and heavy cream if using. Season generously with salt and pepper to taste.
09 - Let the risotto rest, covered, for 2 minutes to allow flavors to meld. Serve hot, garnished with extra parsley and Parmesan cheese.
# Expert Advice:
01 -
- The spring vegetables stay bright and tender, not mushy, because you add them at just the right moment
- That hit of lemon zest at the end makes everything sing and keeps the dish from feeling too heavy
02 -
- Never add cold stock to the rice because it shocks the grains and stops them from cooking evenly
- The rice should be al dente, slightly firm in the center, because it will continue cooking while it rests
03 -
- Rinse your rice briefly before cooking to remove excess starch if you want a lighter texture
- Grate your own Parmesan fresh, because pre-grated cheese has anti-caking agents that prevent smooth melting