Spring Risotto with Asparagus and Peas
Risotto made with asparagus and peas is a creamy delicious risotto recipe that has healthy fresh spring vegetables. It's a delicious vegetarian meal!
Servings: 4 servings
Calories: 538kcal
Ingredients
- 1 quart chicken stock
- 1 cup water
- 1 tablespoon olive oil
- 1 shallot
- 2-3 garlic cloves
- 1 pound thin asparagus 1 bundle
- 1 ¼ cups arborio rice
- salt and pepper
- ¾ cup white wine
- 2 tablespoons butter
- 1 cup peas
- ½ cup freshly grated parmesan cheese
Instructions
- Peel the shallot and finely chop. Peel garlic cloves and mince the garlic.
- Cut each asparagus spear into several pieces, setting the tips aside.
- In a medium pot, bring the stock and 1 cup water to a simmer over medium. Reduce heat to low and cover.
- In a large skillet, heat the olive oil on medium-high heat. Add the shallot, garlic, and asparagus stalks (but not the tips of the spears).
- Cook, stirring about 2-3 minutes.
- Add the rice and stir for 1 minute.
- Season with salt and pepper.
- Add the wine, and stir until evaporated, about 1-2 minutes.
- Add the broth mixture, 1 cup at a time, stirring between additions until almost absorbed, about 20-25 minutes.
- Stir in asparagus tips and peas during last 5 minutes of cooking.
- To finish, add the butter and the parmesan cheese and stir to combine.
- Season to taste and serve.
Nutrition
Calories: 538kcal | Carbohydrates: 72g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 613mg | Potassium: 697mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 22mg | Calcium: 168mg | Iron: 6mg