Ingredients
1 1/2 cups Arborio rice
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen peas
1 small shallot, finely diced
2 cloves garlic, minced
4 cups vegetable broth, warmed
1/2 cup dry white wine (optional but recommended)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon lemon zest
Salt and black pepper, to taste
Fresh parsley or basil, for garnish
Instructions
Blanch the asparagus
Bring a small pot of salted water to a boil. Add asparagus and cook for 2 minutes until bright green. Drain and set aside.
Sauté aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add shallots and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds.
Toast the rice
Add Arborio rice and stir for about 1 minute to lightly toast the grains.
Deglaze with wine
Pour in white wine and cook, stirring, until it is mostly absorbed.
Add broth gradually
Add warm broth ½ cup at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for about 18–20 minutes.
Add vegetables
When the rice is almost tender, stir in asparagus and peas. Cook for another 2–3 minutes.
Finish the risotto
Stir in butter, Parmesan cheese, and lemon zest. Season with salt and pepper.
Serve immediately
Garnish with fresh herbs and extra Parmesan if desired.
Notes
Cooking Tips
1. Keep the broth warm
Cold broth slows the cooking process and can make the risotto cook unevenly.
2. Stir frequently, not constantly
Frequent stirring helps release the rice’s starch, creating the creamy texture risotto is known for.
3. Use high-quality Parmesan
Freshly grated Parmesan melts better and gives the risotto a richer flavor.
4. Don’t overcook the rice
Perfect risotto should be creamy but still slightly firm in the center (al dente).
Variations
Lemon Herb Risotto
Add an extra teaspoon of lemon zest and a squeeze of lemon juice for a brighter flavor.
Mushroom Asparagus Risotto
Sauté 1 cup sliced mushrooms with the shallots for an earthy twist.
Protein Boost
Add grilled chicken, shrimp, or seared scallops for a heartier meal.
Vegan Version
Replace butter with vegan butter and use nutritional yeast instead of Parmesan.
Spring Herb Risotto
Stir in fresh mint, chives, or dill for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sodium: 540mg
- Fat: 12g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 11g