Spring Pea and Asparagus Risotto
Total Time
1 hour 20 minutes
Prep Time
15 mins
Cook Time
65 mins
Rating
4.9 out of 5 stars
(37)
Ingredients
4-6 servings
- 3 tablespoons olive oil, divided
- 1 cup chopped yellow onion (about 1 small yellow onion, chopped)
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ½ cups brown arborio/short-grain brown rice
- 1 big bunch of fresh asparagus spears (about 1 pound)
- 1 ½ cups fresh English peas (about 8 ounces)
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
- Handful chopped fresh parsley, for garnish
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Preparation
Step 1
Preheat oven to 375 degrees, positioning oven racks to middle and lower third.
Step 2
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat. Add onion and a pinch of salt. Cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
Step 3
Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover pot and bake for 55 minutes.
Step 4
Prepare asparagus by snapping off tough ends, slicing spears diagonally into 1 ½-inch pieces. Toss asparagus on a large rimmed baking sheet with 1 tablespoon olive oil, salt, and pepper.
Step 5
After 55 minutes, add asparagus to lower oven rack. Remove pot, take off the lid, quickly add peas, cover, and bake another 10 minutes.
Step 6
Remove pot, leave asparagus roasting for 5-10 more minutes until tender. Remove lid, add remaining broth, Parmesan, wine, butter, salt, pepper, red pepper flakes, and lemon zest and juice.
Step 7
Stir vigorously for 2 to 3 minutes until rice is thick and creamy. Stir in roasted asparagus. Season to taste, divide into bowls, and top with fresh parsley.
Step 8
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Chef's notes
Recipe adapted from mushroom risotto and cauliflower risotto.
MAKE IT VEGAN:
Skip Parmesan and use vegan butter or extra olive oil. Add nutritional yeast for cheesy flavor.
STORAGE:
Keeps well refrigerated for a few days.
CHANGE IT UP:
Skip peas or asparagus for a simpler risotto.
USING WHITE ARBORIO RICE:
Bake 40 to 45 minutes until tender and proceed as directed.
NO DUTCH OVEN:
Use a large saucepan to boil broth and rice, then transfer to a casserole dish, covered tightly with foil. Bake as directed.
