Asparagus and Pea Risotto

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Asparagus and Pea Risotto


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
1 cup Arborio rice
4 cups vegetable broth, kept warm
1/2 cup dry white wine (optional)
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish


1. Prepare the vegetables: Steam the asparagus pieces until just tender, about 3-4 minutes. If using frozen peas, thaw them; if fresh, steam them until just tender, about 2 minutes.

2. Cook the onion and garlic: In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft.

3. Toast the rice: Add the Arborio rice to the pan, stirring constantly for about 2 minutes until the edges of the grains start to become translucent.

4. Deglaze the pan: Pour in the white wine (if using), stirring constantly until it has mostly evaporated.

5. Add the broth: Begin adding the warm vegetable broth, one ladle at a time, stirring often. Wait until each ladle of broth is almost completely absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. Mix in the vegetables and cheese: Add the steamed asparagus and peas to the risotto. Stir in the Parmesan cheese. Season with salt and pepper to taste.

7.Serve: Garnish with fresh herbs. Serve hot with extra Parmesan cheese if desired.

This risotto is perfect for a comforting yet light meal during the spring season, and it beautifully highlights the fresh, green flavors of asparagus and peas.

Fogg Media

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