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.

Scale

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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Heat oil and butter in a large saute pan. Add chopped shallot, leek and generous pinch of salt. Cook until softened, stirring frequently.
Add in garlic and rice and cook another 2-3 minutes. Pour in white wine and cook until almost all the wine has dissolved.
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.
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.