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Spring Risotto with Asparagus and Peas Easy Weeknight Dinner

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Spring Risotto with Asparagus and Peas is a creamy risotto that combines fresh spring vegetables for an easy dinner. Perfect for family dinners or weeknight meals, this dish highlights asparagus and peas for a delightful spring risotto experience.

Ingredients

Scale
  • 2 cups frozen peas
  • 1 cup packed fresh herbs I used mint and Italian parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • ⅓ cup water
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ onion finely diced
  • 3 – 4 garlic cloves finely diced
  • 300 grams arborio rice
  • 250 ml white wine
  • 6 cups stock use vegetable or chicken
  • 150 grams asparagus chopped (see notes)
  • 40 grams parmesan finely grated
  • Lemon zest and extra parmesan to serve
  • Salt and pepper to taste

Instructions

  1. Boil the peas for three minutes then drain, reserving a small amount of cooking water. Rinse peas with cold water to stop cooking.
  2. Blend the peas with water, fresh herbs, lemon juice, and salt until smooth, then strain for extra smoothness if desired.
  3. Warm the stock gently in a saucepan over low heat.
  4. Heat butter and olive oil in a large pan and soften the onion for about three minutes without browning.
  5. Add garlic and cook for two more minutes.
  6. Stir in the rice and cook until translucent and coated, about two minutes.
  7. Pour in the white wine and stir until mostly absorbed, keeping the heat low.
  8. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each ladle to absorb before adding the next.
  9. After 15 minutes, add the asparagus pieces and continue cooking for about 10 more minutes until rice is tender yet slightly firm.
  10. Stir in grated parmesan and the pea purée, then adjust seasoning with salt and pepper.
  11. Finish with a knob of butter, serve with lemon zest, extra parmesan, and a drizzle of olive oil.

Notes

  • Chop the asparagus unevenly for better texture and appearance
  • Do not precook the asparagus as it cooks in the risotto to retain some crunch
  • Substitute broccoli or green beans if asparagus is out of season

Nutrition

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