Description
A quick and creamy risotto packed with tender asparagus and sweet peas, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh asparagus, chopped
- 1 cup sweet peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Warm the broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm to help the rice cook evenly.
- Sauté the vegetables: In a large skillet, pour in the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent.
- Toast the rice: Add the Arborio rice to the skillet. Cook for about 1 minute, stirring continuously, until the rice is lightly toasted.
- Add broth gradually: Pour in one ladle of warm vegetable broth. Stir constantly until the liquid is fully absorbed to create a creamy texture.
- Continue adding broth: Keep adding broth one ladle at a time, stirring frequently. After about 18-20 minutes, the rice should be creamy and al dente.
- Incorporate the veggies: About 5 minutes before the risotto is done, stir in the chopped asparagus and sweet peas.
- Finish with cheese: Once the rice is cooked, mix in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately: Serve your risotto right away, topped with fresh basil if desired.
Notes
For a beautiful presentation, serve in deep bowls and garnish with fresh basil. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg