Description
A creamy, spring‑inspired risotto bursting with tender asparagus, sweet peas, lemon and Parmesan.
Ingredients
- 6 cups low‑sodium chicken or vegetable broth
- 4 Tbsp unsalted butter, divided
- 1 bunch asparagus, trimmed & cut into 1‑inch pieces
- 1 cup frozen peas, thawed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 ¼–1½ cups Arborio rice
- ½ cup dry white wine (optional)
- 1 Tbsp fresh lemon juice & zest of ½ lemon
- 1 cup grated Parmesan‑style cheese (Parmigiano‑Reggiano or Romano)
- Salt & freshly ground pepper to taste
- Optional: chopped parsley or mint for garnish
Instructions
- Bring broth to a gentle simmer and keep warm.
- Melt 1 Tbsp butter in a wide skillet over medium‑low; sauté asparagus with salt/pepper 2–4 min until crisp‑tender; remove and set aside.
- Add onions to pan with another Tbsp butter; cook until translucent (2–3 min), then add garlic and sauté 1 min.
- Stir in rice until edges turn translucent (2 min); pour in wine and stir until absorbed.
- Ladle warm broth (½ cup at a time), stirring until each addition is absorbed before adding more, until rice is creamy and tender, about 18–20 min.
- Stir in peas, reserved asparagus, lemon juice/zest, remaining butter and cheese; adjust seasoning.
- Remove from heat; let rest 2 min, garnish with herbs, serve immediately.
Notes
- Use warm broth to ensure even cooking and creamy texture.
- Add broth gradually—don’t rush risotto.
- Finish with reserved asparagus to preserve its color and bite.
- Variations: swap butter for olive oil; use mint or parsley for a fresh finish.
- Risotto is best served immediately; leftovers can be loosened with extra broth.