5 from 30 votes
Lemon Risotto with Peas and Asparagus
This Lemon Risotto combines short-grain Italian rice like arborio with fresh asparagus and peas, cooked slowly in chicken or vegetable broth. Brightened with fresh lemon juice and zest, and enriched with Parmesan cheese and butter, it offers a creamy texture with a refreshing, citrusy flavor. The risotto pairs nicely with seafood or can be enjoyed alone as a delicate main or side.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
342 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 342
% 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.