This creamy risotto is packed with fresh spring vegetables like asparagus and peas, making it a perfect, light dinner option.
Rated 5.0 stars by 1 users
Dinner
4
10 minutes
25 minutes
320
This creamy risotto is packed with fresh spring vegetables like asparagus and peas, making it a perfect, light dinner option.
1 cup Arborio rice
3 cups vegetable broth, warmed
1 cup chopped asparagus
1 cup peas (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
2 tbsp olive oil
Salt and pepper to taste
Fresh herbs (such as parsley or basil), for garnish
Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent.
Add Arborio rice, stirring to coat with oil and lightly toast the grains.
Begin adding warm broth one ladle at a time, allowing the liquid to absorb before adding more, stirring frequently.
Halfway through cooking, add chopped asparagus and peas. Continue to add broth and stir.
Once the rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, salt, and pepper.
Serve garnished with fresh herbs.
Leave a comment