Asparagus Risotto With Leeks and Peas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 as a main course
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Calories
734 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Asparagus Risotto With Leeks and Peas
Description
Asparagus Risotto With Leeks and Peas brings together arborio rice that is slowly cooked in warm chicken stock until creamy. The dish starts by gently sautéing leeks in butter, then adding rice and white wine to build layers of flavor. The risotto absorbs the stock gradually over about 10 minutes, then tender asparagus pieces and peas are incorporated to finish the cooking. Parmesan and mascarpone cheeses enrich the risotto, giving a smooth texture and savory depth. Lemon juice and zest provide a bright contrast, while fresh chives and basil add fresh herbal aromas.
The risotto offers a balance of creamy and tender textures with fresh spring vegetables, making it a versatile side dish or light main. The lemon and herbs help lift the richness of the cheese and butter, creating a rounded flavor profile. This recipe suits those who enjoy vegetable-centric comfort food with subtle complexity from its layered components.
For a vegetarian version, substituting vegetable stock for chicken stock is recommended. Cream cheese can be used instead of mascarpone for a slightly tangier taste if preferred. The recipe requires attention to gradual stock addition and stirring, which ensures the rice cooks evenly to the desired creamy consistency without becoming mushy.
Ingredients
- 6 cups chicken stock
- 3 tablespoons butter
- 1 leek , white and green parts only, quartered lengthwise and sliced (about 1 cup)
- 1 ½ cups arborio rice
- ½ cup white wine such as sauvignon blanc, dry
- 1 pound asparagus woody ends trimmed and discarded, and spears cut into ½-inch pieces, fresh
- 1 cup peas frozen
- 1 cup Parmesan Cheese grated
- ¼ cup mascarpone cheese
- 2 tablespoons lemon juice fresh
- 1 ½ teaspoons lemon zest
- ¼ cup chive finely chopped, fresh
- ¼ cup basil chopped, fresh
- 1 teaspoon kosher salt
Instructions
- Add the chicken stock to a medium saucepan and heat over medium-low. You’ll keep the chicken stock warm throughout the cooking process and ladle it into your rice, gradually, and in stages.
- In a large skillet, melt the butter over medium heat. Add the leek and sauté for about 5 minutes or until tender.
- Add the rice to the skillet with the leek. Cook while often stirring until the grains start to become opaque, about 3 minutes. Add the white wine and cook for 2 minutes, stirring until the rice mostly absorbs the liquid. Ladle in 1 cup of the warm chicken stock and stir. Continue cooking while still stirring regularly (every 1-2 minutes) keeping the rice and asparagus mixture at a simmer. When the liquid is mostly absorbed, add more warm chicken stock 1 cup, stirring until absorbed before adding more. Continue the process for another 10 minutes or so.
- Add the asparagus and continue cooking, stirring regularly for 10 minutes, ladling the chicken stock in as you go. Add the peas and cook until warmed through. Taste the rice. It should be al dente and loose but not soupy. Be careful not to overcook or it will become mushy.
- Remove from heat and stir in the Parmesan, mascarpone, lemon zest, juice, herbs, and salt. The risotto will thicken as it cools. To serve, top with more chopped herbs and a bit more lemon zest or a bit more freshly grated Parmesan.
Notes
- Use vegetable stock to prepare a vegetarian-friendly risotto.
- Cream cheese can replace mascarpone to add a tangier flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main course
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 89g | 30% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 1620mg | 68% |
| Potassium | 877mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 2380IU | 48% |
| Vitamin C | 27mg | 30% |
| Calcium | 314mg | 31% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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