Description
Creamy spring risotto with tender asparagus and sweet peas, finished with Parmesan and butter for a rich yet fresh flavor. A comforting seasonal dish perfect for dinner.
Ingredients
- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, divided
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
Instructions
- In a medium pot, bring the chicken broth to a gentle simmer and keep warm.
- In a large pot or Dutch oven, melt 1 tablespoon butter over medium-low heat. Add asparagus, salt, and pepper, and cook for 2 to 4 minutes until tender-crisp. Add peas and cook for 1 more minute. Transfer vegetables to a plate and set aside.
- In the same pot, melt 2 tablespoons butter over medium-low heat. Add onion and cook until translucent, about 2 to 3 minutes. Add garlic and cook for 1 minute without browning.
- Add Arborio rice and stir constantly for about 2 minutes until slightly translucent. Pour in white wine and cook until fully absorbed.
- Add about 1 cup of warm broth and cook, stirring frequently, until absorbed. Continue adding broth one cup at a time, stirring often, until the rice is creamy and al dente, about 25 minutes.
- Stir in the cooked vegetables, remaining butter, and grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper. If too thick, add a splash of milk to loosen.
- Serve warm, topped with additional Parmesan cheese.
Notes
- Stirring frequently helps release the starches for a creamy texture.
- Use vegetable broth instead of chicken broth to make this vegetarian.
- Best served fresh, as risotto thickens as it cools.
- Add lemon zest for extra brightness if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
