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Creamy Spring Pea and Asparagus Risotto

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A creamy, elegant risotto featuring fresh spring peas and asparagus, perfect for a quick yet special dinner. This dish balances fresh vegetables with cheesy richness without being heavy.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • About 5 cups vegetable broth (1.2 liters), warm
  • 1 bunch fresh asparagus (about 12 oz / 340 g), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (150 g)
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120 ml, optional)
  • 3 tablespoons unsalted butter (45 g)
  • ¾ cup freshly grated Parmesan cheese (75 g)
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the vegetable broth in a medium saucepan and keep it at a gentle simmer on low heat (about 10 minutes).
  2. Trim the asparagus ends and cut into 1-inch pieces. Shell fresh peas if using. Finely chop shallots and mince garlic (about 10 minutes prep).
  3. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add shallots and cook until translucent, about 3 minutes. Add garlic and sauté for 30 seconds until fragrant, being careful not to burn.
  4. Stir in Arborio rice, coating each grain with the buttery shallot mixture. Toast the rice for 2-3 minutes until edges look translucent but center remains opaque.
  5. Pour in white wine (if using) and stir until mostly absorbed, about 2 minutes. If skipping wine, proceed to next step.
  6. Add warm broth gradually, one ladle (about ½ cup / 120 ml) at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 20–25 minutes until rice is creamy and tender.
  7. When rice is halfway cooked (after about 10-12 minutes of broth addition), stir in asparagus pieces.
  8. Add peas during the last 5 minutes of cooking to maintain their bright color and sweet bite.
  9. Once rice is al dente and creamy, remove from heat. Stir in remaining 2 tablespoons butter, Parmesan cheese, and lemon zest. Season with salt and pepper to taste.
  10. Let risotto rest off heat for 1-2 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

Notes

Keep broth warm to maintain creamy texture. Stir gently and frequently but avoid over-stirring to prevent gluey risotto. Add broth slowly and patiently for best results. If risotto is too thick, stir in warm broth or water to loosen. For dairy-free, substitute butter with olive oil and Parmesan with vegan cheese or nutritional yeast. Lemon zest adds a fresh zing at the end.

Nutrition

Keywords: risotto, spring peas, asparagus, creamy risotto, vegetarian, easy dinner, Arborio rice, spring vegetables

Find it online: https://atomicbite.com/creamy-spring-pea-and-asparagus-risotto-easy-elegant-dinner-recipe/