Spring Green Risotto with Asparagus and Peas
Share
Ingredients:
- 1 ½ cups Arborio rice
- 1 small onion, finely chopped
- 2 tbsp Garlic Olive Oil
- ½ cup dry white wine
- 4 cups of vegetable broth (warmed)
- 1 cup fresh or frozen green peas
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- ½ cup grated Parmesan cheese
- Salt and freshly ground pepper, to taste
- Extra drizzle of Garlic or Lemon Olive Oil for finishing
Instructions:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes.
- Stir in the Arborio rice and cook for 1–2 minutes to lightly toast the grains.
- Add the white wine and stir until it has evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next.
- After about 10 minutes, stir in the asparagus and green peas. Continue adding broth and stirring until the rice is tender and creamy, about 18–20 minutes in total.
- Stir in Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
- Finish with a drizzle of Garlic or Lemon Olive Oil for added depth and brightness.
- Serve warm with an optional sprinkle of extra Parmesan and fresh herbs if desired.