Creamy Asparagus and Pea Risotto

Name: Creamy Asparagus and Pea Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 6 cups Vegetable Broth; 2 tbsp Olive Oil; 1 tbsp Butter; 1 medium Yellow Onion, finely chopped; 2 cloves Garlic, minced; 1.5 cups Arborio Rice; 1 bunch (about 1 lb) Asparagus, tough ends trimmed, cut into 1-inch pieces; 1 cup Frozen Green Peas; 1/2 cup Grated Parmesan Cheese, plus more for serving; 2 tbsp Fresh Parsley, chopped (for garnish); Salt and Freshly Ground Black Pepper to taste

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Embrace the freshness of spring with this elegant and satisfying Creamy Asparagus and Pea Risotto. Arborio rice is slowly cooked to a perfect al dente texture with a rich vegetable broth, then brightened with crisp-tender asparagus and sweet peas. A generous swirl of Parmesan cheese adds a luxurious, savory finish, making it an ideal vegetarian main course or a sophisticated side dish for a March dinner.

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Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large Heavy-Bottomed Pot or Dutch OvenSaucepanLadleWooden Spoon

Instructions

1
Heat vegetable broth in a saucepan over medium heat; keep it at a gentle simmer. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2
Add the minced garlic and cook for another minute until fragrant. Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the grains become translucent. This 'toasting' step is crucial for good risotto.
3
Add one ladleful of simmering vegetable broth to the rice, stirring constantly until almost all the liquid has been absorbed. Continue adding broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
4
When the risotto is about halfway cooked (around 10-12 minutes in), add the asparagus pieces. Continue adding broth and stirring. When the rice is almost al dente (still has a slight bite), stir in the frozen green peas.
5
Once the rice is perfectly al dente and the risotto is creamy, remove it from the heat. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. If it's too thick, add a splash more broth.
6
Let the risotto rest for 1-2 minutes, then serve immediately in warm bowls. Garnish with extra Parmesan cheese and fresh chopped parsley.

Nutrition

Calories520 kcal

Protein18g

Fat20g

Carbohydrates

Frequently Asked Questions

What kind of rice is best for risotto?

Arborio rice is traditionally used for its high starch content, which gives risotto its signature creamy texture. Carnaroli or Vialone Nano rice are also excellent alternatives.

Can I make this risotto ahead of time?

Risotto is best served immediately after cooking, as it can lose its creamy texture and become gummy if left to sit. If you must, you can cook the rice partially, then finish it just before serving by adding more broth.

How can I ensure my asparagus is tender-crisp?

Add the asparagus about halfway through the risotto cooking process. This allows it to cook through without becoming mushy. If you prefer, you can blanch the asparagus separately and stir it in at the very end.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.