Pea and Asparagus Risotto is a delicious and hearty side dish or main dish made with arborio rice, onion, garlic, fresh asparagus, peas, and cheese. This recipe is naturally gluten free and can be altered to be dairy free.
1poundasparagusends trimmed (cut into 1-inch pieces)
1tablespoonolive oil
2tablespoonsunsalted butterdivided
½white oniondiced
3clovesgarlicminced
32ouncesLow sodium chicken broth
1-½cupsarborio rice
½cupdry white wine
½teaspoonsalt
⅛teaspoonblack pepper
½cupFrozen Peasthawed
¼cupgrated Parmesan cheese
1Lemon zested
Instructions
Bring a large pot of water to a boil. Then, add the chopped 1-inch pieces of asparagus stalks (reserving the tips). Cook for 1 minute. Then add the asparagus tips and cook an additional minute.
Once the asparagus has cooked for two minutes, strain into a colander then soak in an ice bath. Once the asparagus is chilled remove from the water and set to the side.
Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute.
Meanwhile, bring the 5 cups of stock to a simmer in a saucepan.
Melt 1 tablespoon of butter into the onions and garlic. Then add in the arborio rice. Cook on medium heat, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes.
Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add ½ cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
Reduce the heat to medium-low, continue adding the broth, about ½ cup at a time, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17-20 minutes. Once the rice is fully cooked add the cooked asparagus and green peas. Mix well then season with salt and pepper, sprinkle with zested lemon peel and cheese. Mix well and serve.
Notes
Recipe Substitutions:
Dairy Free Option - To make this recipe dairy free omit the butter and the grated cheese.
Vegetarian Option - Use a a vegetable broth instead of chicken broth.
Chicken Broth - It is important that you use low-sodium chicken broth for this recipe. As the rice cooks it will take on all the flavors of the broth. The lemon will also intensify the saltiness flavors.