Lemon Risotto With Asparagus & Peas Recipe

[MashaBear]

Hey culinary adventurers! Ready to impress with a zesty, vibrant dish? Let's make a delicious Lemon Risotto with Asparagus & Peas that’s sure to wow your taste buds!

Lemon Risotto With Asparagus & Peas Recipe

Ingredients:​

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:​

1. Prep the Veggies: Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Add the peas in the last minute. Drain and set aside.
2. Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Toast the Rice: Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast for 2-3 minutes until the edges of the rice are translucent.
4. Deglaze with Wine: Pour in the white wine and stir continuously until it’s mostly absorbed.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process takes about 18-20 minutes.
6. Incorporate the Veggies: When the rice is creamy and cooked through, stir in the blanched asparagus and peas. Add the lemon zest, lemon juice, and Parmesan cheese. Stir until everything is well combined.
7. Finish with Butter: Stir in the butter for extra creaminess. Season with salt and pepper to taste.
8. Serve & Garnish: Serve hot, garnished with fresh basil or parsley. A sprinkle of extra Parmesan on top never hurts!

Dig in and enjoy your fresh, lemony risotto! Buon appetito!

 

[Marich]

This Lemon Risotto with Asparagus & Peas sounds like a fresh, zingy delight that’s perfect for a tasty meal, thanks for sharing this awesome recipe!

 

[muffinpony]

Sounds fancy and delish! I’m all about that creamy goodness with a zing of lemon! Just hope my risotto doesn’t turn out as mushy as my last attempt . Can’t wait to give this a shot

 

[AL_]

This recipe is a triumph; absolutely delicious!

 

[johnlloyd]

Hey culinary adventurers! Ready to impress with a zesty, vibrant dish? Let's make a delicious Lemon Risotto with Asparagus & Peas that’s sure to wow your taste buds!

Lemon Risotto With Asparagus & Peas Recipe

View attachment 5370

Ingredients:​

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:​

1. Prep the Veggies: Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Add the peas in the last minute. Drain and set aside.
2. Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Toast the Rice: Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast for 2-3 minutes until the edges of the rice are translucent.
4. Deglaze with Wine: Pour in the white wine and stir continuously until it’s mostly absorbed.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process takes about 18-20 minutes.
6. Incorporate the Veggies: When the rice is creamy and cooked through, stir in the blanched asparagus and peas. Add the lemon zest, lemon juice, and Parmesan cheese. Stir until everything is well combined.
7. Finish with Butter: Stir in the butter for extra creaminess. Season with salt and pepper to taste.
8. Serve & Garnish: Serve hot, garnished with fresh basil or parsley. A sprinkle of extra Parmesan on top never hurts!

Dig in and enjoy your fresh, lemony risotto! Buon appetito!

I think adding a bit of Parmesan cheese at the end could make it extra creamy and flavorful! Have you tried that before?

 

[Kenz]

CAN'T WAIT TO GIVE IT A TRY!