Creamy Spring Pea and Asparagus Risotto
This spring pea and asparagus risotto is a simple yet elegant dish that celebrates the best of spring produce! With creamy Arborio rice, fresh asparagus, and sweet peas, this dish is packed with flavor and perfect for any occasion.Whether served alone or with a protein like shrimp, it’s a delightful, seasonal meal.
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth warmed
- ½ cup dry white wine
- 1 cup fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup sweet peas fresh or frozen
- ½ cup Parmesan cheese grated
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Lemon zest optional, for garnish
Instructions
Step 1 - Sauté the Aromatics
- In a large pan, heat olive oil and 1 tablespoon butter over medium heat.
- Add the shallots and garlic, sautéing until fragrant and translucent, about 2 minutes.
Step 2 - Toast the Rice and Deglaze
- Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent.
- Pour in the white wine, stirring continuously until absorbed.
Step 3 - Slowly Add Broth and Stir
- Gradually add warm broth (about 1/2 cup at a time), stirring frequently.
- Allow the rice to absorb the liquid before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Step 4 - Add Asparagus and Peas
- Stir in the asparagus about 5 minutes before the risotto is done cooking.
- Add the peas in the last 2 minutes to keep them bright and fresh.
Step 5 - Finish with Parmesan and Butter
- Remove from heat and stir in Parmesan cheese and remaining butter.
- Season with salt and black pepper to taste.
- Garnish with lemon zest for an extra touch of freshness.