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A creamy, vibrant risotto celebrating the best of spring. Tender asparagus, sweet peas, and savory Parmesan cheese come together in this elegant yet simple dish, perfect for a weeknight dinner or special occasion.
Prepare Broth and Sauté Aromatics
Toast Rice and Deglaze
Cook the Risotto
A creamy, vibrant risotto celebrating the best of spring. Tender asparagus, sweet peas, and savory Parmesan cheese come together in this elegant yet simple dish, perfect for a weeknight dinner or special occasion.
This italian recipe takes 50 minutes to prepare and yields 4 servings. At 639.03 calories per serving with 17.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Vegetables
Finish with 'Mantecatura'
Rest and Serve
Add grilled shrimp, seared scallops, or shredded cooked chicken during the last few minutes of cooking.
Use a high-quality olive oil or vegan butter instead of dairy butter, and substitute the Parmesan with a vegan alternative or 3 tablespoons of nutritional yeast for a cheesy flavor.
Sauté 8 ounces of sliced cremini or wild mushrooms with the onions for a deeper, earthier flavor.
Stir in other fresh herbs like mint or chives along with the parsley at the end for a more complex flavor profile.
Asparagus and peas are excellent sources of dietary fiber, which is crucial for digestive health, helping to regulate bowel movements and support a healthy gut microbiome.
Asparagus is a powerhouse of nutrients, including folate, vitamins A, C, E, and K. Peas provide a good source of vitamins C and K, as well as manganese and plant-based protein.
Both asparagus and peas contain antioxidants like flavonoids and carotenoids, which help protect your cells from damage caused by free radicals and may reduce the risk of chronic diseases.
It can be part of a balanced diet. It's rich in fiber and vitamins from the asparagus and peas. However, it is also high in carbohydrates from the rice and contains saturated fat from butter and cheese, so it's best enjoyed in moderation.
A typical serving of this Asparagus and Pea Risotto (about 1.5 cups) contains approximately 640-680 calories, depending on the exact amounts of butter, oil, and cheese used.
For the creamiest result, high-starch, short-grain Italian rice like Arborio, Carnaroli, or Vialone Nano is essential. Other types of rice, like long-grain, will not release enough starch and will result in a less creamy texture.
Risotto is best served immediately after cooking, as it tends to thicken and lose its creamy texture upon reheating. If you must make it ahead, slightly undercook it and reheat it on the stove with an extra splash of warm broth, stirring continuously.
If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of vegetable broth mixed with a teaspoon of white wine vinegar or lemon juice to mimic the acidity.
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