Spring Pea and Asparagus Risotto
Ingredients
-
3
tablespoons
olive oil, divided
-
1
cup
chopped yellow onion
-
2
cloves
garlic
-
5
cups
vegetable broth, divided
-
1 ½
cups
brown arborio/short-grain brown rice
-
½
cup
dry white wine
-
3
tablespoons
unsalted butter, diced
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
a pinch
red pepper flakes
-
½
lemon
zest and juice
-
1
big bunch
fresh asparagus spears
-
1 ½
cups
fresh English peas
-
1
cup
freshly grated Parmesan cheese
-
a handful
chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and adjust the oven racks.
- Heat 2 tablespoons of olive oil in a Dutch oven and sauté the onion with a pinch of salt until softened.
- Add the minced garlic and cook until fragrant.
- Stir in 4 cups of broth, cover, and bring to a boil. Then stir in the rice, cover, and bake for 55 minutes.
- Prepare the asparagus by trimming and slicing it, then toss with olive oil, salt, and pepper on a baking sheet.
- After 55 minutes, add the asparagus to the oven and return the risotto pot with peas to bake for another 10 minutes.
- Once done, remove the risotto from the oven and stir in the remaining broth, Parmesan, wine, butter, salt, pepper, red pepper flakes, and lemon zest and juice.
- Stir vigorously until creamy, then fold in the roasted asparagus and adjust seasoning as needed.
- Serve garnished with chopped parsley.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
450
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
30mg
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