Creamy Spring Pea Asparagus (Printable)
Velvety risotto featuring fresh peas, tender asparagus, and a lemony touch. A perfect springtime main dish.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus, woody ends trimmed, cut into 3/4 inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
→ Rice & Liquids
06 - 1 1/2 cups Arborio rice
07 - 4 cups vegetable stock, kept warm
08 - 1/2 cup dry white wine
09 - 2 tablespoons olive oil
→ Dairy
10 - 3 tablespoons unsalted butter
11 - 1/2 cup grated Parmigiano Reggiano, plus extra for serving
12 - 1/4 cup heavy cream
→ Seasonings
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tablespoons fresh chives or flat-leaf parsley, finely chopped
# Directions:
01 - Heat olive oil in a large, heavy-bottomed pan over medium heat. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more until fragrant.
02 - Add Arborio rice to the pan and cook, stirring continuously, until grains are well coated with oil and slightly translucent at the edges, about 2 minutes.
03 - Pour in dry white wine and stir until mostly absorbed by the rice, about 1 minute.
04 - Add hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for about 15 minutes.
05 - Stir in asparagus pieces and continue adding stock and stirring. After 5 minutes, add the peas. Continue cooking until rice is creamy and al dente, and vegetables are tender, about 20 to 25 minutes total from first stock addition.
06 - Remove pan from heat. Stir in butter, Parmigiano Reggiano, heavy cream, and lemon zest until combined and creamy. Season generously with salt and pepper to taste.
07 - Let risotto rest for 2 minutes to allow flavors to meld. Serve hot, garnished with extra Parmigiano Reggiano and fresh chives or parsley if desired.
# Expert Advice:
01 -
- The way the creaminess wraps around those bright spring vegetables makes every bite feel like youre eating something from an Italian nonnas kitchen
- Its one of those rare dishes that looks and tastes impressive but comes together entirely in one pan
02 -
- Keep your stock warm in a separate pan because adding cold liquid shocks the rice and makes the texture uneven
- Stop adding stock when the rice is still slightly firm in the center since it keeps cooking while you stir in the finishing ingredients
03 -
- Sauté extra asparagus tips in butter separately and arrange them on top for a gorgeous presentation
- Taste your rice texture at the 18 minute mark because every stove heats differently