Lemon Risotto with Peas and Asparagus

Name: Lemon Risotto with Peas and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 12 ounces asparagus; 1 cup fresh or frozen spring peas; 1 quart low sodium chicken or vegetable stock; 1 tablespoon olive oil; 1 medium leek; 2 cloves garlic; salt and pepper; 1 ½ cups arborio rice; 1 cup dry white wine; 1 tablespoon fresh lemon juice; 2 teaspoons lemon zest; 1.25 ounces grated Parmesan cheese; 1 tablespoon unsalted butter; fresh, chopped parsley for garnish

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
342 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Lemon Risotto with Peas and Asparagus

Kaitlin Farley

Report

It’s hard not to love this delicious, creamy Lemon Risotto with Peas and Asparagus. I simmer arborio rice with spring peas, asparagus, white wine, and chicken stock. Freshly grated parmesan cheese finishes the dish.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

12 ounces asparagus
1 cup fresh or frozen spring peas
1 quart low sodium chicken or vegetable stock
1 tablespoon olive oil
1 medium leek, sliced
2 cloves garlic, minced
salt and pepper
1 ½ cups arborio rice (or other short-grain rice like carnaroli or vialone nano)
1 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1.25 ounces grated Parmesan cheese (about ⅓ cup)
1 tablespoon unsalted butter
fresh, chopped parsley for garnish

Add to Shopping List

Instructions

Trim the ends from the asparagus. Cut the remaining stalks into 1-inch pieces. Bring a medium pot of salted water to a boil and add the asparagus. Cook until crisp tender, 3-4 minutes. If using fresh peas, add the peas along with the asparagus. If using frozen peas, add them during the last minute. Transfer the vegetables to a bowl of ice water. Drain the vegetables and set aside.
Heat the stock along with 2 cups water in a large saucepan. Add the trimmings from the asparagus and leek and the parsley stems to add flavor to the stock. Bring to a simmer and then keep warm on low heat while you make the risotto.
Heat the oil in a large, wide sauté pan. Add the leeks and garlic and season them with salt and pepper. Cook until leeks are partially softened, 4-5 minutes. Add the rice and stir to coat all of the grains with the oil. Cook 1-2 minutes to lightly toast the rice and then add the wine. Cook a few minutes until the wine is reduced, stirring occasionally.
Add the warm stock, a few ladles at a time, stirring the rice frequently. Each time the liquid is almost completely absorbed, add some more stock. Continue adding the liquid in this manner, stirring often, to develop the starch in the rice. It should take about 20 minutes for the rice to cook once you start adding the liquid.
When the rice is done, it will be plump and al dente- tender but still firm to the bite. At this point, lower the heat and stir in the lemon juice and zest, asparagus, peas, parmesan cheese, and butter. Season with salt and pepper to taste.
Garnish with parsley and lemon zest. Serve risotto immediately.

Notes

To get the classic creamy risotto texture, you should use a starchy, short-grain Italian rice like arborio, carnaroli or vialone nano. Arborio rice is the most common type of rice used and the most readily available variety.
arborio
carnaroli
vialone nano
This lemon risotto is delicious alone or served with a protein. It pairs especially well with seafood like sautéed shrimp, scallops, salmon or whitefish,
If you have leftover risotto, you can make delicious arancini, or rice balls. Try my Baked Spinach and Cheese Rice Balls.
Baked Spinach and Cheese Rice Balls

Nutrition Information

Show Details

Serving 0g Calories 342kcal (17%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 10mg (3%) Sodium 175mg (7%) Potassium 429mg (12%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1083IU (22%) Vitamin C 19mg (21%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 342 kcal

% Daily Value*

Serving	0g
Calories	342kcal	17%
Carbohydrates	52g	17%
Protein	11g	22%
Fat	7g	11%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	10mg	3%
Sodium	175mg	7%
Potassium	429mg	9%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1083IU	22%
Vitamin C	19mg	21%
Calcium	97mg	10%
Iron	5mg	28%