Spring Vegetable Risotto

No ratings yet

This Spring dish is everything you love about risotto. It is rich, creamy, comforting, and full of seasonal vegetables!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American, Italian

Keyword: Arborio rice, Asparagus, Parmesan, Peas

Servings:

Author: Nicole

5 tablespoons unsalted butter divided
1 pound asparagus peeled, trimmed and spears cut on bias into ½-inch thick pieces
½ cup frozen peas
1 medium leek white and light green parts halved lengthwise, washed, and sliced thin, about 2 cups
2 medium shallots finely chopped
2 medium garlic cloves
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 ½ cups Arborio rice
1 cup white wine
4-5 cups hot chicken broth
¾ cup (about 1 ½ ounces) freshly grated Parmesan cheese, plus extra for serving
2 teaspoons freshly squeezed lemon juice

In a large Dutch oven or saucepan, heat 1 tablespoon of the butter over medium heat. When foaming subsides, add asparagus and ¼ cup water. Cook, stirring occasionally, until water has evaporated and asparagus is crisp-tender, about 4-6 minutes. Add the peas and continue to cook for 1 minute. Transfer vegetables to a plate and set aside.
In the same Dutch oven or saucepan, heat 3 tablespoons of the butter over medium heat. When the foaming subsides, add the leeks, shallots, garlic, salt, and pepper. Cook, stirring occasionally, until leeks and shallots are softened, about 4-5 minutes. Add the rice and cook, stirring frequently, until grains are translucent around the edges, about 3 minutes. Add the wine and cook, stirring frequently until fully absorbed, about 2-3 minutes.
When the wine is fully absorbed, add 3 cups of the hot broth. Simmer, stirring every 3-4 minutes, until the liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.
Stir in ½ cup of the hot broth and cook, stirring occasionally, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon of butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to ¼ cup hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with the herb garnish and passing additional Parmesan separately. Enjoy!