asparagus risotto recipe

Creamy no-stir risotto with crunchy asparagus and peas. Seasoned with thyme, garlic, lemon juice, and zest and sprinkled with basil leaves and parmesan cheese. It‘s simple and quick to prepare.

Lemony asparagus risotto with green peas

onion

dried thyme (or fresh thyme leaves)

garlic

cooking oil

risotto rice (7 oz / 200 grams, arborio/carnaroli/bomba)

dry white wine (60 milliliters)

oz green asparagus (250 grams, about 10 spears)

green peas (150 grams, I used frozen peas)

Parmesan cheese (25 grams, or pecorino cheese)

heavy cream (30-36%, optional)

lemon

lemon juice (or

salt and black pepper (to taste)

basil leaves (to sprinkle, optional)

Dice the onion, cut the garlic into thin slices.

Trim the asparagus and cut into 1-inch/2.5 cm pieces, leaving the heads whole.

Add the rice to the broth and stir several times with a spoon, strain through a fine-mesh strainer, reserve the broth (!). Set aside.

In a large pot, heat the oil, add the onion and dried thyme, cook over low heat for about 5 minutes, until soft and translucent, add the garlic and cook for 30 seconds. If you‘re using fresh thyme add it with the garlic.

Move the onion and garlic to the side of the pan (so that they don’t cook) and add the drained rice, turn heat up to medium high and cook for 2 minutes, until the edges become translucent and the rice is slightly golden.

Mix the rice with onion and garlic, then add the wine, cook for 30 seconds until completely evaporated.

Add the broth (it can be cold), stir well, bring to a boil, cover and cook over low leat for 5 minutes.

Add the asparagus, bring to a boil, cook for a further 8 minutes.

Add the green peas, bring to the boil, cook for 1 minute. The rice should be cooked al dente.

Take the pot off the heat, add the parmesan cheese, lemon zest, and juice, cream, season with salt and pepper to taste. The risotto should be creamy and flow when spooned onto a plate (not stick together in a clump).

Serve right away, preferably on warm plates.

Sprinkle with basil leaves and grated parmesan cheese.

Enjoy!

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Spring Asparagus Risotto

low-sodium chicken or vegetable broth

olive oil

shallots (chopped)

arborio rice

dry white wine

lb thin asparagus spears (tough ends trimmed, cut 2-inches long)

lemon juice

parsley

Parmigiano-Reggiano (plus more for serving)

salt and fresh cracked pepper (to taste)

tsp grated lemon zest

In a large saucepan, heat broth over medium-high heat.

When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.

Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.

Add the wine and stir until it is absorbed.

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.

Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.

When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. 



PRINT FULL RECIPE: https://www.skinnytaste.com/spring-asparagus-risotto/

Asparagus Risotto

This asparagus risotto is a delicious, satisfying vegetarian dinner! It&#039;s a great recipe to make in the spring, when leeks, asparagus, and fresh herbs are all in season.

leeks

sea salt (plus more to taste)

Arborio rice (rinsed)

vegetable broth (at room temperature)

asparagus

chives

herbs

Lemon zest (for garnish)

pecorino cheese (optional)

black pepper

Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.

Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.

Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

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The most viewed asparagus risotto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine