Description
Indulge in this creamy Spring Asparagus Risotto, featuring tender asparagus and a hint of lemon—a perfect dish to celebrate seasonal flavors.
Ingredients
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
4 cups (1 liter) vegetable broth, kept warm
3 cloves garlic, finely chopped
1 small yellow onion, finely diced
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 finely chopped onion and minced garlic in olive oil over medium heat until translucent (about 3-4 minutes).
- Stir in Arborio rice and lightly toast for 2 minutes.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
- When half the broth is used, add chopped asparagus and cook until tender but vibrant (5-7 minutes).
- Remove from heat, stir in grated Parmesan cheese and lemon zest until melted.
- Season with salt and pepper to taste, then serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg