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Asparagus + Pea Risotto (without wine)

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A creamy risotto featuring fresh asparagus and sweet peas, perfect for a comforting meal any time of year.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion or shallot
  • 1¼ teaspoon salt (divided)
  • 3-4 cloves garlic (minced)
  • 1 ½ cups Arborio rice
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 4 cups unsalted vegetable broth
  • 1-2 cups water
  • 10 ounces fresh asparagus (cut into bite-sized pieces)
  • 1 cup frozen peas
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • ¼ cup grated Parmesan cheese
  • Pepper (to taste)

Instructions

  1. Heat oil and butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
  2. Add onions/shallot and sprinkle with 1/4 teaspoon salt. Cook until softened, about 3-4 minutes.
  3. Stir in garlic and cook for 30 seconds.
  4. Add rice and stir for 1 minute to toast it gently.
  5. Add vinegar and a splash of broth, scraping up any browned bits from the pot.
  6. Stir in 2 cups of vegetable broth and 1 teaspoon of salt. Bring to a simmer.
  7. Stir every few minutes until most of the broth is absorbed.
  8. Repeat with the remaining 2 cups of broth for about 20-25 minutes.
  9. Add 1 cup of water and cook until absorbed. Adjust water as needed until rice is tender.
  10. Add asparagus and cook for about 5 minutes, until tender.
  11. Remove from heat, stir in peas, lemon zest, lemon juice, and Parmesan.
  12. Season with salt and pepper to taste and serve with extra Parmesan if desired.

Notes

For added creaminess, garnish with a drizzle of high-quality olive oil before serving.

Nutrition

Find it online: https://www.glutenfreez.com/asparagus-and-pea-risotto/