Description
This Easy Spring Asparagus Risotto is a creamy, comforting Italian classic perfect for showcasing fresh seasonal asparagus and peas. Made with Arborio rice, garlic, onion, and Parmesan cheese, it’s a vibrant and satisfying dish with a bright hint of lemon zest that’s perfect for a light lunch or elegant dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 1 bunch (about 8 oz / 250 g) fresh asparagus, trimmed and cut into 1–2 inch pieces
- 1 cup (150 g) fresh or frozen peas
Grains and Broth
- 1 ½ cups (300 g) Arborio rice
- 4 cups (1 liter) vegetable broth, kept warm
Dairy and Oils
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons olive oil (plus more for drizzling)
Seasonings
- 1 teaspoon lemon zest (from about half a lemon)
- Salt and black pepper to taste
Instructions
- Sauté onion and garlic: Heat 2 tablespoons of olive oil over medium heat in a large pan or skillet. Add the finely diced onion and chopped garlic, cooking until translucent and fragrant, about 3-4 minutes.
- Toast the rice: Add the Arborio rice to the pan and stir to coat in the oil and aromatics. Lightly toast the rice for about 2 minutes until the edges become translucent, stirring frequently to prevent burning.
- Add broth gradually: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb each addition of broth before adding the next. Continue this slow process to develop creaminess.
- Cook asparagus and peas: Once half of the broth is absorbed, incorporate the chopped asparagus and peas into the risotto. Continue cooking and stirring for 5-7 minutes until the vegetables are tender but still vibrant green and the rice is creamy and al dente.
- Finish risotto: Remove the pan from heat and stir in the grated Parmesan cheese and lemon zest until melted and well combined, enriching the texture and flavor.
- Season and serve: Taste the risotto and season with salt and freshly ground black pepper as desired. Drizzle a bit of olive oil on top if preferred and serve immediately while warm and creamy.
Notes
- Keep the vegetable broth warm throughout cooking to maintain consistent temperature and even rice cooking.
- Stirring continuously helps release the starch from the rice and results in a creamy texture.
- You can substitute Parmesan with a vegetarian hard cheese for a vegetarian option.
- For a richer flavor, add a splash of white wine before starting to add the broth.
- Use fresh peas when in season for best flavor, but frozen peas work well too.
