Creamy Asparagus Pea Risotto (Printable)
A spring-inspired risotto featuring asparagus, peas, and fresh mint in a creamy, flavorful medley.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus (about 10 oz), trimmed and cut into 3/4-inch pieces
02 - 1 cup frozen or fresh peas (5.3 oz)
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
→ Rice and Broth
06 - 1 1/2 cups Arborio rice (10.6 oz)
07 - 4 to 5 cups vegetable stock, kept warm (1 to 1.25 qt)
→ Dairy
08 - 2 tablespoons unsalted butter (1 oz)
09 - 1/2 cup grated Parmesan cheese (1.75 oz), plus extra for serving
10 - 1/4 cup heavy cream (2 fl oz)
→ Fresh Herbs
11 - 1/4 cup fresh mint leaves (0.35 oz), finely chopped
12 - 2 tablespoons fresh parsley, chopped (optional)
→ Other
13 - 2 tablespoons olive oil (1 fl oz)
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add Arborio rice and cook, stirring constantly, for 2 minutes until grains are lightly toasted and translucent at edges.
03 - Add a ladleful of hot vegetable stock and stir constantly until liquid is mostly absorbed. Continue adding stock one ladle at a time, stirring often and allowing each addition to be absorbed before adding next.
04 - After 10 minutes of cooking and adding stock, stir in asparagus pieces. Continue adding stock and stirring.
05 - After another 5 minutes, add peas and lemon zest. Continue cooking and adding stock until rice is creamy and al dente, about 18 to 20 minutes total from start of adding stock.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan, and cream. Season with salt and pepper to taste. Fold in fresh mint and parsley.
07 - Serve immediately, garnished with extra Parmesan and mint if desired.
# Expert Advice:
01 -
- The way the mint hits your nose right before the first bite feels like someone whispered a secret into the dish
- You will finally understand why Italians treat risotto like meditation, not dinner
02 -
- If the rice ever looks dry or tight, you have lost the plot, add more stock immediately and stir harder
- The mint must be the very last thing, I once added it early and cooked away all its green intelligence
03 -
- Save a few asparagus tips to blanch quickly and place on top, the visual reward is worth the extra pot
- If your arm gets tired, switch hands, there is no wrong way to hold the spoon