Parmesan, Peas and Asparagus Risotto

Name: Parmesan, Peas and Asparagus Risotto
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 people
Ingredients: 1 1/2 cups arborio rice; 5 cups chicken stock, divided (use vegetable stock for an all vegetarian meal); 5 tablespoons unsalted butter; 1 pound fresh asparagus, trimmed cut into about 1 1/2-inch pieces; 8 ounces frozen or fresh peas (see notes); 1/2 cup dry white wine; 1 cup grated Parmesan cheese, plus more for serving; Salt and freshly ground black pepper to taste

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
6 people
Calories
451 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Parmesan, Peas and Asparagus Risotto

Harvey Gutierrez

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This Parmesan, Peas and Asparagus Risotto is creamy, rich, decadent and full of delicate flavors. This easy risotto recipe is made the way Chefs make it in restaurants. No constant stirring required, no guessing how much broth to add, yet it produces perfect creamy risotto every time!

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Ingredients

Servings

1 1/2 cups arborio rice
5 cups chicken stock, divided (use vegetable stock for an all vegetarian meal)
5 tablespoons unsalted butter
1 pound fresh asparagus, trimmed cut into about 1 1/2-inch pieces
8 ounces frozen or fresh peas (see notes)
1/2 cup dry white wine
1 cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Place the rice and 4 cups of broth in a pot or Dutch oven. Cover and bake for 45 minutes. (See Note #1)
While the rice cooks in the oven, melt 2 tablespoons of butter in a large skillet over medium heat. Add the asparagus and saute for 3-4 minutes stirring a few times. Add the peas and saute for about a minute. (see Note #2 and #3) Remove from the heat and reserve.
Remove the risotto rice from the oven and place it on the stove top at the lowest heat setting. Add the remaining 1 cup of broth, wine and the remaining 2 tablespoons of butter. Stir well and vigorously.
Add the cheese and stir for a few minutes, until the rice is creamy. Season with salt and pepper to taste.
Add the vegetables and mix to combine. Check for seasoning and serve hot.If your risotto gets a bit too dry, you can add more broth. 1/4 cup at a time!

Notes

Note #1
Note #2
Note # 3
After 45 minutes of baking the broth should be almost all absorbed and the rice still a bit al dente.
If you are using frozen peas like I did, don't worry if they are still cold. They will finish cooking in the risotto.
If you are using fresh peas, add 2 additional minutes to the cooking time.
The vegetables should be al dente (slightly under cooked) as they will continue to cook in the hot risotto.

Nutrition Information

Show Details

Calories 451kcal (23%) Carbohydrates 56g (19%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 40mg (13%) Sodium 546mg (23%) Potassium 527mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1240IU (25%) Vitamin C 19.7mg (22%) Calcium 222mg (22%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 451 kcal

% Daily Value*

Calories	451kcal	23%
Carbohydrates	56g	19%
Protein	18g	36%
Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	40mg	13%
Sodium	546mg	23%
Potassium	527mg	11%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1240IU	25%
Vitamin C	19.7mg	22%
Calcium	222mg	22%
Iron	4.9mg	27%