How To Make Spring Risotto with Asparagus & Peas
With its fresh and seasonal ingredients, this spring risotto is a versatile dish that works as a vegetarian main, a side dish, or even as a starter.
In a medium pot, bring the broth to a simmer.
Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper.
Cook for 2 to 4 minutes, stirring frequently, until the asparagus is tender-crisp, depending on the thickness of the asparagus.
Add the peas and continue cooking for about 1 minute until the peas are defrosted. Transfer the vegetables to a plate and set aside.
In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook for 2 to 3 minutes, stirring frequently, until translucent.
Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook for 2 minutes, stirring constantly, until glossy and translucent around the edges.
Add the wine and cook for about 1 minute until completely absorbed. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed.
Continue adding the broth, 1 cup at a time and stirring frequently for about until it is absorbed and the rice is al dente and creamy.
Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary.
If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.
- Calories: 579.89kcal
- Fat: 19.17g
- Saturated Fat: 11.18g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.52g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 76.06g
- Fiber: 5.76g
- Sugar: 4.84g
- Protein: 22.45g
- Cholesterol: 43.17mg
- Sodium: 551.94mg
- Calcium: 281.08mg
- Potassium: 644.40mg
- Iron: 6.15mg
- Vitamin A: 192.13µg
- Vitamin C: 11.70mg
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