Spring Pea & Asparagus Risotto (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons olive oil, divided
02 -
1 cup chopped yellow onion (about 1 small yellow onion, chopped)
03 -
2 cloves garlic, pressed or minced
04 -
5 cups (40 ounces) vegetable broth, divided
05 -
1 ½ cups brown arborio/short-grain brown rice
→ Vegetables
06 -
1 big bunch of fresh asparagus spears (about 1 pound)
07 -
1 ½ cups fresh English peas (about 8 ounces)
→ Flavorings and Seasonings
08 -
1 cup freshly grated Parmesan cheese
09 -
½ cup dry white wine, optional
10 -
3 tablespoons unsalted butter, diced
11 -
1 teaspoon sea salt, more to taste
12 -
Freshly ground black pepper, to taste
13 -
Pinch red pepper flakes, to taste
14 -
Zest and juice of ½ lemon (about ¼ teaspoon zest and 1 tablespoon juice)
15 -
Handful chopped fresh parsley, for garnish
# Instructions:
01 -
Ensure the oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375°F (190°C).
02 -
Heat 2 tablespoons of olive oil in a medium Dutch oven over medium heat until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic, cooking until fragrant, about 1 to 2 minutes.
03 -
Add 4 cups of broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat, stir in the rice, cover the pot, and bake in the oven for 55 minutes.
04 -
Snap off the tough ends of the asparagus and discard them, then slice the spears diagonally into 1 ½-inch long pieces. Toss on a large rimmed baking sheet with 1 tablespoon olive oil, salt, and pepper. Set aside.
05 -
After 55 minutes of baking, move the asparagus to the lower oven rack. Remove the pot from the oven, add the peas, cover the pot again, and return it to the oven for another 10 minutes. Leave the asparagus in the oven for an additional 5 to 10 minutes until tender and roasted.
06 -
Remove the pot from the oven and stir in the remaining cup of broth, Parmesan, wine (if using), butter, a generous amount of black pepper, a pinch of red pepper flakes, and the lemon zest and juice. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Mix in the roasted asparagus.
07 -
Season the risotto to taste with salt and pepper. Divide into bowls and garnish with freshly chopped parsley.
# Notes:
01 -
For a vegan version, replace Parmesan with nutritional yeast and use plant-based butter or extra olive oil.
02 -
Store leftovers in the refrigerator in an airtight container for up to three days.
03 -
Using white arborio rice? Reduce baking time to 40-45 minutes.