Asparagus and Pea Risotto (Printable Version)
A creamy Italian rice dish showcasing tender asparagus and sweet peas, celebrating spring flavors in a satisfying meal.
# Ingredients:
→ Main Ingredients
01 -
1 cup Arborio rice
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 cup asparagus, trimmed and cut into 1-inch pieces
06 -
1 cup fresh or frozen peas
07 -
1/2 cup white wine
08 -
1/2 cup grated Parmesan cheese or nutritional yeast
09 -
2 tablespoons olive oil
10 -
Salt and pepper to taste
11 -
Fresh parsley for garnish
# Steps:
01 -
In a saucepan, heat the vegetable broth and keep it warm over low heat.
02 -
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
03 -
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
04 -
If using, add the white wine and let it absorb completely.
05 -
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
06 -
After about 15 minutes, add the asparagus and peas, continuing to add broth and stir until the rice is creamy and al dente, about 20-25 minutes total.
07 -
Remove from heat, stir in the Parmesan cheese, and season with salt and pepper. Garnish with fresh parsley before serving.
# Notes:
01 -
For a vegan version, substitute Parmesan cheese with nutritional yeast.
02 -
Use fresh, tender asparagus for the best flavor.