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Asparagus Risotto With Leeks and Peas
This asparagus risotto recipe with leeks and peas is bright and wonderfully creamy thanks to lemon, fresh herbs, and both Parmesan and mascarpone cheese. It's simple to make and comes together in about 45 minutes. Enjoy as a main dish or as a side to your favorite meat or fish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 as a main course
Calories: 734 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
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 dry white wine , such as sauvignon blanc
- 1 pound fresh asparagus , woody ends trimmed and discarded, and spears cut into ½-inch pieces
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- ¼ cup mascarpone cheese
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons lemon zest
- ¼ cup fresh chives , finely chopped
- ¼ cup fresh basil , chopped
- 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.
Cup of Yum
Notes
- • Use vegetable stock to make this a vegetarian dish
- • Instead of sweeter mascarpone, try cream cheese for a tangier bite
Nutrition Information
Calories
734kcal
(37%)
Carbohydrates
89g
(30%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
69mg
(23%)
Sodium
1620mg
(68%)
Potassium
877mg
(25%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
2380IU
(48%)
Vitamin C
27mg
(30%)
Calcium
314mg
(31%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4as a main course
Amount Per Serving
Calories 734
% 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.