Description
Asparagus and Peas Risotto brings spring’s freshest flavors right to your dinner table, delivering a smooth, delicate blend that celebrates seasonal vegetables with rich, comforting Italian tradition.
Ingredients
Scale
Main Ingredients:
- 1 cup Arborio rice
- 1 bunch fresh asparagus
- 1 cup frozen peas
- 4 cups vegetable broth
Supporting Ingredients:
- 1 yellow onion
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
Finishing Ingredients:
- ½ cup water
- 2 tablespoons nutritional yeast
- Salt
- Black pepper
Instructions
- Warm 4 cups of vegetable broth in a saucepan over low heat. Your broth temperature should be around 160°F to help the risotto cook smoothly.
- Heat 1 tablespoon olive oil in a large pan at medium temperature (350°F). Sauté 1 finely chopped yellow onion for 3-4 minutes until soft and translucent.
- Mince 2 garlic cloves and stir into the onion mixture for 60 seconds until fragrant. Your pan should maintain a consistent medium heat.
- Add 1 cup of Arborio rice to the pan. Stir thoroughly to coat each grain with oil and toast for 1-2 minutes until rice edges look slightly transparent.
- Pour warm broth into the rice one half-cup at a time. Continuously stir and allow each addition to absorb completely before adding more liquid.
- After 10 minutes of broth addition, fold in 300g chopped asparagus pieces. Continue adding broth and stirring until asparagus becomes tender.
- During the final 3-4 minutes of cooking, mix in 130g frozen peas. Your risotto should look creamy and rice grains should be slightly firm.
- Incorporate lemon zest, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, salt, and pepper. Taste and adjust seasoning as needed.
- Remove pan from heat and let risotto rest for 2 minutes. Serve immediately while maintaining a creamy consistency.
Notes
- Toasting the rice before adding broth helps develop a nutty flavor and ensures each grain absorbs liquid perfectly.
- Stirring constantly and adding broth gradually creates the signature creamy texture of risotto, so don’t rush the process.
- For a protein boost, add cooked white beans or grilled chicken when stirring in the final seasonings.
- Choose fresh, crisp asparagus and sweet peas for the brightest flavor and best texture in your risotto.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg