Spring Risotto with Asparagus and Peas
Enjoy the flavors of spring with this creamy and delicious asparagus risotto! The combination of tender asparagus and sweet peas cooked with rice and Parmesan cheese creates a rich and satisfying meal that's perfect for any occasion. Top it off with fresh microgreens for a burst of color and flavor.
Spring Risotto with Asparagus & Peas
Yields: 4 servings
What you need
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 cup shelled peas
- 6 cups chicken or vegetable broth
- 3 tbsp. Smith Brothers Farms Unsalted Butter
- 1 large onion, finely chopped
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup Shredded Parmesan Cheese
- Salt and pepper to taste
- Mom's Micro Garden Microgreens, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes. Once the spears are tender but still crisp, use a slotted spoon to remove them from the pan and set aside. In the same pot, blanch the frozen peas for 1 to 2 minutes, then drain and set aside.
In a separate pot, heat the broth until hot, but not boiling. Keep warm on low heat.
In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the arborio rice and stir well to coat with the butter. Cook for 1 to 2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the warm broth to the rice, 1/2 cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This process should take about 20 to 25 minutes.
Once all of the broth has been added and absorbed and the rice is tender and creamy, stir in the cooked asparagus, peas, and Parmesan cheese. Season with salt and pepper, to taste.
Serve the risotto hot, garnished with microgreens.