Description
A creamy and flavorful risotto made with fresh peas and asparagus.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 cup asparagus, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a pot and keep it warm.
- In a large pan, heat olive oil over medium heat.
- Add onion and garlic, and sauté until soft.
- Stir in Arborio rice and cook for 2 minutes.
- Add white wine and let it absorb.
- Gradually add warm broth, one ladle at a time, stirring continuously.
- After 15 minutes, add asparagus and peas.
- Continue cooking until rice is creamy and al dente.
- Stir in Parmesan cheese, salt, and pepper.
- Serve warm.
Notes
- Use fresh vegetables for best flavor.
- Adjust broth quantity for desired creaminess.
- Substitute Parmesan with a vegan cheese for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pea and asparagus risotto, vegetarian risotto, creamy risotto