Creamy Spring Green Risotto with Asparagus & Peas
Creamy Spring Green Risotto with Asparagus & Peas is a delightful celebration of seasonal flavors. Each creamy spoonful bursts with the freshness of tender asparagus and sweet peas, creating a dish that’s both comforting and vibrant. Perfect for sharing with loved ones, this risotto is a showstopper that transforms simple ingredients into a memorable meal. Enjoy it on sunny patios or during cozy dinners, as it effortlessly captures the essence of spring in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 1 cup Arborio rice
- 2 cups fresh asparagus, chopped
- 1 cup fresh peas (or frozen)
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 shallots, finely diced
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- Zest of 1 lemon
Instructions
- In a large saucepan over medium heat, melt olive oil and butter. Add shallots and sauté until translucent.
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed.
- Once rice is al dente (about 15 minutes), fold in asparagus and peas, cooking for an additional 3-5 minutes.
- Remove from heat and stir in Parmesan cheese and lemon zest until well combined.
- Serve immediately, garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating a splash of white wine when toasting the rice. Swap seasonal veggies like zucchini or spinach for variety. Store leftovers in an airtight container for up to three days; add a splash of broth when reheating to restore creaminess.