Spring Risotto with English Peas & Asparagus

This recipe brings out the best of early Spring flavors! A perfectly light and flavorful risotto recipe to welcome a Springtime harvest.

Ingredients

7 cups veggie stock

1 1/2 cups arborio rice

1 shallot, minced

1 clove garlic, minced

Olive oil

1/2 cup parmesan cheese, grated

1 lemon, zested and juiced

1 bunch asparagus, sliced diagonally into 1″ pieces

1/2 cup English peas, shelled

2 tablespoons butter

Instructions

Step 1: Bring 7 cups veggie broth to a boil in a medium pot. Once boiling, reduce to a low simmer.

Step 2: Fill a second, smaller sauce pot with water and bring to a boil. Once boiling, add fresh English peas and let simmer for 8-9 minutes. Once done, drain and set aside.

Step 3: Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring, until softened, about 1 minute. Add Arborio rice, stir until translucent, about 1-2 minutes. Add 1/2 cup stock, stir until liquid has mostly absorbed. Repeat this step with remaining stock, adding 1/2 a cup at a time and stirring until the liquid has mostly absorbed, until rice is al dente and mixture is creamy, 25-30 minutes.

Step 4: While risotto cooks, heat a drizzle of oil in a second large pan over medium-high heat. Add asparagus slices and season with salt and pepper. Cook, stirring, until golden and crisp, 5-7 minutes. Turn off heat, remove from pan and set aside.

Step 5: Once all or most of the chicken broth has been added to the risotto mixture and risotto is creamy and al dente, stir in 2 tablespoons of butter, parmesan cheese, lemon zest, and a squeeze of lemon juice. Stir and season to taste with salt and pepper. Lastly, stir in cooked peas and asparagus slices. Stir to combine.

Step 6: Top with extra lemon zest, parmesan cheese, and cracked black pepper. Enjoy!

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