Description
A creamy risotto made with fresh asparagus and peas, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 1 cup fresh asparagus (chopped)
- 1 cup sweet peas (fresh or frozen)
- 1 medium shallot (finely chopped)
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper (to taste)
- 1/4 cup fresh herbs (basil or parsley, chopped)
Instructions
- In a large pot over medium heat, warm olive oil and sauté chopped shallots until translucent (about 3 minutes).
- Add Arborio rice, stirring for 2 minutes until lightly toasted.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed (approximately 18-20 minutes).
- Halfway through cooking, incorporate chopped asparagus and peas.
- Once the rice is al dente, remove from heat and stir in grated Parmesan and fresh herbs.
- Let sit uncovered for 5 minutes before serving.
Notes
- This risotto can be customized with other vegetables based on your preference.
- Using homemade vegetable broth will enhance the flavor of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg