Lemon Risotto with Peas and Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
342 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Lemon Risotto with Peas and Asparagus
Description
Lemon Risotto with Peas and Asparagus showcases creamy arborio rice cooked with leeks and garlic, slowly absorbing warm stock infused with asparagus trimmings and parsley stems for depth. Asparagus and peas are briefly blanched to retain a crisp-tender texture and added back into the risotto near the end of cooking. White wine is used to deglaze the rice before gradually adding broth, creating a creamy, slightly al dente grain.
The addition of fresh lemon juice and zest provides a bright contrast to the rich Parmesan and butter stirred in last, balancing the dish with citrus highlights. This risotto’s texture is creamy and smooth with bursts of fresh vegetable sweetness.
It pairs well with seafood like shrimp or scallops, but stands gracefully on its own. Leftovers can be transformed into arancini for a versatile use of this classic dish. Proper use of starchy Italian rice is essential for the signature creamy risotto consistency.
Ingredients
- 12 ounces asparagus
- 1 cup spring peas fresh or frozen
- 1 quart chicken stock low sodium; or vegetable stock
- 1 tablespoon olive oil
- 1 leek sliced, medium
- 2 cloves garlic minced
- salt
- black pepper
- 1 ½ cups arborio rice (or other short-grain rice like carnaroli or vialone nano)
- 1 cup white wine dry
- 1 tablespoon lemon juice fresh
- 2 teaspoons lemon zest
- 1.25 ounces Parmesan Cheese about ⅓ cup, grated
- 1 tablespoon butter unsalted
- parsley fresh, chopped, for garnish
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
- Use arborio, carnaroli, or vialone nano rice to achieve the proper creamy texture of risotto.
- This risotto pairs well with seafood such as sautéed shrimp, scallops, salmon, or whitefish.
- Leftover risotto can be repurposed into rice balls (arancini) for a tasty snack.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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