Spring Risotto with Asparagus and Peas

This Spring Risotto with Asparagus and Peas is a lighter and brighter version of a traditional risotto that leaves you with all the fresh flavors! It comes together in one pot in under 30 minutes which makes the perfect easy and healthy weeknight dinner.SPRING RISOTTO WITH ASPARAGUS AND PEAS

• Extra virgin olive oil and butter

• Arborio rice – this type of rice is the best to use for risotto because of its firm texture and high starch content. Frequent stirring helps release the rice’s starches, creating super creamy texture. That’s the reason why you need to stand over the pan and keep on stirring.

• Vegetables: shallot, garlic, leek, asparagus, peas

• Dry white wine such as  Sauvignon Blanc, Pinot Grigio, Chardonnay

• Broth (vegetable or chicken)

• Pecorino romano or parmesan cheese

TIPS TO MAKE THE BEST SPRING VEGETABLE RISOTTO

• Use a combination of extra virgin olive oil and butter for an amazing flavor 

• White wine is a key ingredient in a risotto, so don’t skip it! All the alcohol cooks off so it’s child friendly

• Use a hot broth. Cold broth once added to the pan will slow down the cooking process so it’s important to warm it up before!

• Cut up the vegetables (asparagus in this recipe) to small bite-sized pieces!

• Add a bit of lemon juice for a kick of flavor!

I hope you love this spring pea and asparagus risotto! Make sure to check out my other favorite easy mushroom risotto. If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Spring Risotto with Asparagus and Peas

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• Total Time: 35 minutes
• Yield: 4 1x

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Description

This Spring Risotto with Asparagus and Peas is a lighter and brighter version of a traditional risotto that leaves you with all the fresh flavors! It comes together in one pot in under 30 minutes which makes the perfect easy and healthy weeknight dinner.

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Ingredients

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2 tbsp extra virgin olive oil 

2 tbsp butter

1 leek, white part only, thinly sliced

1 shallot

2 cloves garlic

1 cups arborio rice

½  cup dry wine

4–5 cups hot vegetable or chicken broth

1 cup asparagus

1 cup frozen peas

1/3 cup or to taste grated pecorino romano or parmesan

1 tsp lemon juice

sea salt and black pepper to taste

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Instructions

1. Heat oil and butter in a large saute pan. Add chopped shallot, leek and generous pinch of salt. Cook until softened, stirring frequently.
2. Add in garlic and rice and cook another 2-3 minutes. Pour in white wine and cook until almost all the wine has dissolved.
3. Pour in 1/2 cup hot broth at a time until all the broth is used and rice is thick and cooked. Remember to stir frequently.
4. When the last half of a cup has been added, add chopped asparagus, green peas and lemon juice. Stir in grated cheese. Taste and add more salt and black pepper if needed.

 

• Prep Time: 5 minutes
• Cook Time: 25 minutes