Spring is my favorite time of year and I am always inspired to cook something light and fresh. Spring risotto with peas and asparagus is a perfect meatless main dish that won’t weigh you down! I know, spring risotto with asparagus and peas sounds pretty fancy, but guess what…it’s not. It’s just rice. Ain’t nothin’ fancy about rice!
For spring risotto with peas and asparagus, you’ll need to prepare the asparagus. First you will want to trim off the woody stems. Bend the bottom of one of the pieces of asparagus upward until it snaps off. This is a good guide for where to trim the whole bunch. Cut the asparagus at an angle, or on the bias, into 1 inch pieces. I used frozen peas, so I took those out of the freezer to thaw. I also brought some store bought chicken broth to a simmer in a saucepan. You don’t want to add cold broth to your rice, it will slow the cooking process.
In a large pan on medium high heat, add a generous amount of olive oil. Add some diced onions and some salt and cook a few minutes, then add the arborio rice and some minced garlic. Stir well to coat the rice in the oil and cook a few more minutes, then deglaze the pan with white wine. Stir frequently until the wine has been absorbed by the rice.
Next, you add enough of the heated chicken broth to cover the rice. Stir frequently until the broth has been absorbed then, add enough chicken broth to cover the rice again. Continue, stirring frequently until the chicken broth has been absorbed, and repeat one more time.
About five minutes after you’ve added the last of the chicken broth, add the asparagus and the zest and juice of one lemon.
Once the last of the chicken broth has been absorbed, remove the pan from the heat and add some parmesan cheese, some butter, and the peas and stir until combined.
I garnished with some fresh chives from my herb garden, some lemon zest, and some shaved parmesan cheese.
That looks like Spring in a bowl!
It has the tang from the lemon, the sweetness from the peas, the crunch from the asparagus, and that al dente bite from the rice. Maybe it is a little fancy!
With this fool proof method of making risotto, you can make it perfectly every time!
- Heat your broth
- Cook some diced onion and some salt in a generous amount of oil
- Add arborio rice (and minced garlic if you like), stir to coat with the oil, and cook 2-3 minutes
- Deglaze the pan with some dry white wine and stir until the wine is absorbed
- Add enough warmed broth to cover the rice and stir frequently until the broth is absorbed
- Repeat the last step two more times for a total of three times
- Remove the pan from the heat and stir in some parmesan cheese and some butter