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
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.