Description
This Easy Spring Asparagus Risotto is a creamy, comforting dish perfect for celebrating the freshness of spring veggies. Featuring tender asparagus and sweet peas cooked with classic Arborio rice and Parmesan cheese, this risotto balances bright lemon zest with savory flavors for a delicious, satisfying meal ready in just 35 minutes.
Ingredients
Scale
Risotto Base
- 1 ½ cups (300 g) Arborio rice
- 1 small yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 4 cups (1 liter) vegetable broth, kept warm
- 2 tablespoons olive oil (plus more for drizzling)
- Salt and black pepper to taste
Vegetables
- 1 cup (150 g) fresh or frozen peas
- 1 bunch (about 8 oz / 250 g) fresh asparagus, trimmed and cut into 1–2 inch pieces
Finishing Touches
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon lemon zest (from about half a lemon)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic and cook, stirring occasionally, until the onion turns translucent, about 3-4 minutes.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat it evenly in the oil and aromatics. Cook for about 2 minutes to lightly toast the rice, enhancing its nutty flavor.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir the rice continuously and wait until each ladle of broth is mostly absorbed before adding the next. This slow absorption is key to developing the creamy risotto texture.
- Cook Asparagus: When you have used about half of the broth, add the chopped asparagus and peas to the pan. Continue cooking, stirring frequently, for 5-7 minutes until the asparagus is tender yet still vibrant green and the almonds peas are warmed through.
- Finish and Season: Remove the pan from heat. Stir in the grated Parmesan cheese and lemon zest until fully melted and incorporated. Season with salt and freshly ground black pepper to your taste.
- Serve Immediately: Drizzle a little olive oil over the top if desired and serve the risotto hot for the best creamy texture and fresh flavor.
Notes
- Use warm broth to ensure even cooking and prevent the rice from cooling down each time liquid is added.
- If you prefer, substitute Parmesan with a vegetarian-friendly cheese to make the recipe fully vegetarian.
- Stirring constantly while adding broth helps release the rice’s starch, giving risotto its signature creaminess.
- You can add peas either at the same time as asparagus or later depending on your preference for texture.
- For a richer flavor, finish the risotto with a small knob of butter along with the Parmesan cheese.
