Spring Pea And Asparagus Risotto Recipe

Name: Spring Pea And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 1 cup dry white wine; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cups arborio rice; 1 cup frozen peas or fresh, thaw peas if using frozen; 1 1/2 cups asparagus cooked and cut into 1-inch pieces; grated Parmesan; 1 teaspoon grated lemon zest; kosher salt; freshly ground black pepper

Servings: persons

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups arborio rice
1 cup frozen peas or fresh, thaw peas if using frozen
1 1/2 cups asparagus cooked and cut into 1-inch pieces
grated Parmesan
1 teaspoon grated lemon zest
kosher salt
freshly ground black pepper

1
In a medium saucepan, combine chicken broth and white wine and heat just to simmering. Keep warm.
2
In a large saucepan over medium heat, melt the butter and add olive oil. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains to brown.
3
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. Continue until all the stock/wine has been used. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the peas and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan and lemon zest. Taste and season with salt and freshly ground black pepper.

1077

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chicken broth, 1 cup dry white wine, 2 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Spring Pea And Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Pea And Asparagus Risotto

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