Description
This Easy Spring Asparagus Risotto is a creamy, comforting dish that perfectly balances the fresh flavors of asparagus and peas with the rich taste of Parmesan cheese. Made with Arborio rice simmered in warm vegetable broth and enhanced with lemon zest, this risotto is a delightful vegetarian meal ideal for springtime dinners.
Ingredients
Scale
Rice and Vegetables
- 1 ½ cups (300 g) Arborio rice
- 1 cup (150 g) fresh or frozen peas
- 1 bunch (about 8 oz / 250 g) fresh asparagus, trimmed and cut into 1–2 inch pieces
Broth and Aromatics
- 4 cups (1 liter) vegetable broth, kept warm
- 3 cloves garlic, finely chopped
- 1 small yellow onion, finely diced
Cheese and Seasonings
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon lemon zest (from about half a lemon)
- 2 tablespoons olive oil (plus more for drizzling)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic, and sauté until translucent and fragrant, about 3-4 minutes.
- Toast Rice: Stir in the Arborio rice to the pan, cooking and stirring constantly for 2 minutes to lightly toast the rice and coat it with the oil and aromatics.
- Cook Risotto: Gradually add the warm vegetable broth one ladle at a time, stirring continuously until the broth is absorbed before adding the next ladle. Continue this process to gently cook the rice.
- Add Asparagus: Once half the broth has been incorporated, add the chopped asparagus pieces to the risotto. Continue to cook and stir for 5-7 minutes until the asparagus is tender yet still vibrant and the rice is creamy and cooked through.
- Finish Risotto: Remove the pan from heat. Stir in the grated Parmesan cheese and lemon zest until the cheese melts evenly into the risotto, creating a creamy texture.
- Season and Serve: Season the risotto with salt and freshly ground black pepper to taste. Drizzle a small amount of olive oil on top if desired, then serve immediately for best texture and flavor.
Notes
- For a richer flavor, use fresh homemade vegetable broth if possible.
- To keep the risotto creamy, avoid adding all the broth at once—stirring and adding broth gradually is key.
- Feel free to substitute Parmesan cheese with a vegan alternative to make this dish vegan friendly.
- Use fresh asparagus in season for the best texture and taste; frozen peas can be added along with the asparagus if desired.
- Leftover risotto can be refrigerated and reheated with a splash of broth or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
