Spring Risotto with Asparagus and Peas
When asparagus and peas start to appear at your local farmer's market, you know that spring is just around the corner! Check out this healthy risotto recipe that is comforting to make and to eat. There are lots of room for customization, such as substituting asparagus for zucchini or mushroom, or use this recipe to compliment a main dish like grilled chicken breasts or pan-seared salmon.
Ingredients: (serves 4)
- 6 cups low-sodium chicken broth (can substitute with vegetable broth)
- 4 tbsp unsalted butter, divided
- 1 bunch asparagus, preferably thin, trimmed, and cut into 1-inch pieces
- 1/4 tsp salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions:
- In a medium pot, bring the broth to a simmer.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2-4 minutes depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.
- In the same pot over medium-low heat, melt 2 tablespoons of butter. Add the onions and cook, stirring frequently, until translucent, 2-3 minutes. Add the garlic and cook for 1 minute more (do not brown!) Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute.
- Ladle about 1 cup of simmering broth into the rice and cook, stirring occasionally, until completely absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking to prevent sticking)
- Stir in the reserved vegetables, Parmesan cheese, and remaining tablespoon of butter into the risotto. Taste and adjust reasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Serve with Parmesan cheese at the table.
