Celebrate the flavors of spring with this fresh and creamy Asparagus, Pea and Lemon Risotto! A great #MeatlessMonday option or side dish with grilled chicken or beef.
Confession. I haven’t cooked a “real” meal in about two weeks. Between a hectic work and personal life, including moving, cooking has been the last thing on my mind; and certainly not something I was in the “mood” to do and truthfully, have the energy for.
But now that life is getting back to “normal” (whatever that means) and I am finally settled into my new home; I am more than anxious to get back into the kitchen! Plus there is only so much take out and cold sandwiches one can eat.
As I am setting down to plan our dinner menu, fresh, seasonal produce and dishes are calling my name! Since I haven’t flexed my cooking guns in such a long time (yes, two weeks is a very long time for me to be out of the kitchen!), I really want to get into the kitchen and create some delicious food!
I want to bake something sweet, cook up a lavish home cooked meal, and just get back into our routine. I am even longing to go grocery shopping, something I normally don’t care for, mostly because I don’t want to have to put away all those groceries.
For me, risotto is such a comforting and therapeutic meal. I love standing over the hot stove, slowly stirring (and stirring, and stirring) until a rich and creamy (almost) one pot meal is formed. This spring Asparagus, Pea and Lemon Risotto recipe is packed with fresh spring vegetables and has a refreshing hint of lemon. It is a great dish all on it’s own for Meatless Monday, or as a one stop side dish for Sunday supper, paired with some grilled or pan seared chicken, steak, fish or pork!
Asparagus, Pea and Lemon Risotto
Creamy risotto with fresh spring vegetables and a hint of lemon.
Ingredients
- 6-7 cups vegetable stock
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 ½ cups Arborio rice
- 3 garlic cloves, minced
- ¾ cup dry white wine (or vegetable stock)
- 1 bunch asparagus, ends trimmed and stalks cut into 2-inch pieces
- 1 ½ cups thawed frozen petite peas
- 1 lemon, juiced and zested
- 1 cup chopped fresh flat-leaf parsley
- ½ cup finely grated Parmigiano-Reggiano, plus more for serving
- ½ teaspoon each kosher salt and ground black pepper, or to taste
Instructions
- In a medium sized pot, heat vegetable stock to a simmer.
- In a separate large stock pot, heat 1 tablespoon each butter and olive oil over medium-high heat. Add diced onion and cook, stirring frequently, until onions are caramelized, about 15 minutes.
- Stir in rice and cook until translucent, about 2 to 3 minutes. Add garlic and cook for 1-2 minutes. Increase heat to high and slowly pour in wine. Stir scraping up any bits stuck to the bottom of the pot.
- Lower heat to medium and ladle in 1/2 cup hot stock. Cook, stirring constantly, until almost all the stock is absorbed. Stir in an additional ½ to 1 cup hot stock and repeat stirring and absorption process until broth is used and rice is al dente, about 20-25 minutes (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
- Remove risotto from heat and stir in lemon zest and juice, parsley, cheese, and remaining 1-2 teaspoons oil. Season with salt and pepper. Serve immediately with additional cheese, lemon zest and fresh parsley.
Notes
Note: For a vegan option, substitute butter with additional olive oil or soy margarine and omit cheese.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Adapted from Martha Stewart
Serving suggestion: For vegetarian main dish option, serve risotto with a Strawberry Spinach Salad or stuffed mushrooms. Or to serve as a side dish along with Pan Seared Salmon with Garlic Butter Sauce, Secret Sirloin Steak or Lemon Pepper Chicken.
Other risotto recipes you might enjoy:
Pumpkin Risotto
Three Cheese Broccoli Risotto
Corn Risotto
Cauliflower Risotto
Leave a Reply