Asparagus & Spring Pea Risotto
Don't be intimidated by what you might have heard about cooking risotto. This spring risotto is a restaurant-quality meal that is easy to make any night of the week.
Servings: 2
Ingredients
- 4 cups vegetable stock
- 2 tablespoons butter
- 1 cup Arborio rice
- ½ cup diced yellow onion
- 2 cloves garlic minced
- 1 bunch asparagus cut into 3-inch pieces
- 1 cup frozen spring peas
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- Olive oil
- Lemon
- Fresh parmesan cheese optional
Instructions
- Heat vegetable stock in a medium sauce pan over high heat, until boiling. Once boiling, turn off heat and add in cut asparagus and spring peas. Set a timer for 5 minutes.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add in diced onion and begin to cook, about 5 minutes.
- Once timer goes off, remove asparagus pieces and peas from stock, reserving liquid. Set veggies aside.
- Add minced garlic and rice to the onion, stirring to coat everything. Cook for about 2 to 3 minutes, until rice is shimmering. Carefully ladle in about 1 cup of the veggie stock, continuously stirring as the rice absorbs the liquid.
- Reduce heat to medium-low. Continue to add in liquid, about ½ cup at a time, until rice mixture soaks up the liquid but doesn’t dry out. Repeat until all liquid is used and rice is al dente (about 20 to 25 minutes total).
- Turn off the heat. Add cooked asparagus and peas to the skillet and season with salt and pepper. Stir well to combine. Rice will reheat the veggies.
- If using parmesan cheese, grate in about 3 to 4 tablespoons at this point. Stir well, adjust seasoning and serve with zested lemon.