Spring is nature’s way of saying, “Let’s eat!”
Spring Pea And Asparagus Risotto
A creamy, comforting dish with the brightness of spring veggies!
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
1 arborio rice
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (or extra broth, warmed)
4 cups vegetable or chicken broth, warmed
1 cup fresh or frozen peas
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Salt and pepper to taste Fresh mint or basil
Instructions
1. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Add the garlic and arborio rice. Stir for 1 to 2 minutes until rice is slightly translucent.
3. Pour in the wine (if using) and stir until absorbed.
4. Add the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more.
5. When the rice is nearly tender, stir in peas and asparagus. Cook for another 5 minutes, or until vegetables are bright and tender.
6. Remove from heat. Stir in Parmesan, lemon zest, salt and pepper.
7. Garnish with fresh herbs, serve warm.
