Description

As a busy mom, I know how challenging it can be to whip up a meal that feels both comforting and impressive. That’s where my Risotto with Peas and Asparagus comes in! This creamy delight is not just a dish; it’s a warm hug on a plate. With fresh peas and roasted asparagus, it’s perfect for those evenings when you want to treat your family to something special without spending hours in the kitchen. Trust me, this risotto will quickly become a go-to recipe that brings smiles and satisfied bellies to your dinner table!

Ingredients

Scale

1 bunch asparagus (about 3/4 pound), chopped to 1 1/2 inch pieces
1 T olive oil
4–5 c broth
3–4 T unsalted butter, divided
1 shallot, minced
2 garlic cloves, minced
1 c arborio rice
1/2 c white wine
2 tsp lemon juice
1/2 c parmesan, more for topping
1 c peas
Salt and pepper to taste
Lemon zest, as desired

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Instructions

Preheat oven to 425°F. Toss chopped asparagus in olive oil and season with a dash of salt, pepper and garlic powder if desired. Roast the asparagus for about 15 minutes, until tender and starting to slightly brown. Remove from the oven and set aside.
Warm about 5 cups of broth or stock in a saucepan to a simmer at medium heat.
Melt 2 tablespoons butter over medium heat in a separate pan (straight sided skillet or dutch oven work well). Add shallot and sauté for 2-3 minutes or until shallots begin to become translucent. Add in garlic and cook another minute.
Add arborio rice and stir constantly to coat and toast for about 1 to 2 minutes. Add in white wine and allow to absorb into the rice, stirring frequently.
Begin adding one ladle full of heated broth into the pot and stir occasionally letting the broth fully absorb into the rice. Continue adding ladles of broth one at a time, allowing them to fully absorb before adding another until the rice is al dente, soft and chewy with a very slight bite in the center. This will take roughly 20 minutes, more or less. Adjust heat to keep the risotto at a constant simmer.
When the rice is al dente, add one more ladle of broth, remaining butter, parmesan, and lemon juice and stir constantly until smooth and creamy but not soupy. Add in the peas and roasted asparagus and stir until peas are cooked.
Add lemon zest and freshly chopped parsley over top. Serve immediately with extra parmesan on top.

Notes

For a vegetarian version, ensure the broth is vegetable-based.
Adjust the amount of lemon juice and zest according to your taste preference.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg