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Risotto with Asparagus and Peas Easy Spring Dinner

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This Risotto with Asparagus and Peas makes a perfect easy dinner for busy weeknights. The creamy risotto pairs beautifully with fresh spring vegetables, creating a family-friendly meal that everyone will enjoy. Enjoy a comforting vegetable risotto that’s full of flavor.

Ingredients

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  • 6 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter divided
  • 1 bunch asparagus preferably thin trimmed and cut into 1 inch pieces
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 cup frozen peas
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmigiano-Reggiano plus more for serving

Instructions

  1. Warm the chicken broth in a medium pot until it begins to simmer.
  2. In a large pot over medium-low heat, melt 1 tablespoon of butter and sauté the asparagus with salt and pepper until crisp-tender, about 2 to 4 minutes. Add the peas and cook just until thawed, around 1 minute, then remove the vegetables and set them aside.
  3. Add 2 tablespoons of butter to the same pot and cook the onions over medium-low heat until they turn translucent, about 2 to 3 minutes. Stir in the garlic and cook for another minute, avoiding browning.
  4. Mix in the Arborio rice and keep stirring for about 2 minutes until the rice edges look glossy and translucent. Pour in the white wine and cook until fully absorbed, roughly 1 minute.
  5. Add the warm broth one cup at a time, stirring often and waiting for each addition to absorb before adding the next, until the rice is creamy and al dente, about 25 minutes.
  6. Fold the reserved asparagus and peas, the Parmigiano-Reggiano, and the last tablespoon of butter into the risotto. Adjust seasoning with salt and pepper if needed. If the risotto is too thick, stir in a little milk to loosen it. Serve immediately with extra Parmigiano-Reggiano on the side.

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Find it online: https://www.amgroyal.com/risotto-with-asparagus-and-peas-easy-dinner/