Asparagus Pea Risotto

Discover the joy of cooking with this creamy and flavorful asparagus pea risotto that brings spring to your plate! This delicious recipe highlights fresh vegetables and rich flavors while providing essential nutrients. With simple step-by-step instructions, you'll master the art of creating the perfect risotto. Ready to impress your family and friends? Click through to explore this delightful asparagus pea risotto recipe today!

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Ingredients

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh asparagus, trimmed and cut into 1-inch pieces

1 cup fresh or frozen peas

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

3 tablespoons olive oil

Salt and pepper to taste

Zest of 1 lemon

Fresh mint leaves for garnish

Instructions

In a medium saucepan, warm the vegetable broth over low heat. Keep it simmering as you'll use it gradually in the risotto.

In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the Arborio rice, allowing it to toast for about 1 minute while stirring continuously to coat the grains with oil.

Begin adding the warm vegetable broth one ladle at a time. Stir the rice gently and continuously, allowing the liquid to be absorbed before adding the next ladle of broth. This process will take about 18-20 minutes.

When the rice is halfway cooked (around 10 minutes in), add the asparagus pieces to the pot. Continue to stir and add the broth as needed.

Once the rice is creamy and al dente, stir in the peas and cook for another 2 minutes until they are heated through.

Remove the risotto from heat and stir in the grated Parmesan cheese, lemon zest, salt, and pepper to taste.

Let the risotto sit for a minute to thicken, then give it a final stir to combine all the flavors.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: Serve the risotto in shallow bowls, garnished with fresh mint leaves and a sprinkle of additional lemon zest for a pop of color and freshness.