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Creamy Asparagus and Pea Risotto Recipe with Easy Lemon Zest Twist

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A creamy risotto featuring fresh asparagus and peas with a bright lemon zest twist, perfect for a comforting yet fresh meal ready in about 30 minutes.

Ingredients

Scale
  • 1 ½ cups (300 grams) Arborio rice
  • 1 bunch (about 12 ounces / 340 grams) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 grams) fresh or frozen peas
  • 4 cups (1 liter) vegetable broth, warmed
  • ½ cup (120 ml) dry white wine (optional but recommended)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons (45 grams) unsalted butter, divided
  • ½ cup (50 grams) Parmesan cheese, freshly grated
  • Zest of 1 medium lemon
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare your ingredients: Trim and cut the asparagus into 1-inch pieces. If using fresh peas, shell them; if frozen, thaw slightly. Warm your vegetable broth in a separate pot and keep it simmering gently on low heat.
  2. Sauté the aromatics: In your heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant. Toss in the minced garlic and cook for another 30 seconds, careful not to let it burn.
  3. Toast the rice: Add the arborio rice to the pan and stir to coat the grains with the buttery shallot mixture. Toast for about 2 minutes until the edges of the rice become translucent.
  4. Deglaze with wine: Pour in the ½ cup (120 ml) dry white wine. Stir continuously until the wine mostly absorbs. If you skip the wine, just move to the next step.
  5. Add broth gradually: Begin adding warm vegetable broth, about ½ cup (120 ml) at a time. Stir frequently, letting the rice absorb the liquid before adding more. This process takes about 20-25 minutes. Keep the heat at medium-low to maintain a gentle simmer.
  6. Cook asparagus and peas: About halfway through the broth addition (after around 10 minutes), stir in the asparagus pieces. Add the peas during the last 5 minutes to keep their bright color and sweetness intact.
  7. Finish with butter and cheese: Once the rice is tender but still has a slight bite (al dente), remove the pan from heat. Stir in the remaining 2 tablespoons (30 grams) of butter and the grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
  8. Add lemon zest: Finally, fold in the fresh lemon zest for that burst of brightness that makes this risotto unforgettable. Taste and adjust seasoning if needed.
  9. Serve immediately: Spoon onto warm plates and enjoy right away for the best texture and flavor.

Notes

If risotto gets too thick while resting, stir in a splash of warm broth or water to loosen it. Keep broth warm to avoid shocking the rice. Stir gently but consistently to release starch gradually. Add asparagus halfway through cooking to keep it tender-crisp. Use fresh lemon zest for best flavor. Season in layers and avoid overcooking rice to maintain al dente texture. For dairy-free, swap butter for olive oil and Parmesan for vegan alternative. Check broth for gluten-free compliance.

Nutrition

Keywords: risotto, asparagus, peas, lemon zest, creamy risotto, vegetarian, spring recipe, easy dinner

Find it online: https://sofiaspice.com/creamy-asparagus-and-pea-risotto-recipe-with-easy-lemon-zest-twist/