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!
- 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
- 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.
Note: For a vegan option, substitute butter with additional olive oil or soy margarine and omit cheese.
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.