Parmesan, Peas and Asparagus Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6 people
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Calories
451 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Parmesan, Peas and Asparagus Risotto
Description
Parmesan, Peas and Asparagus Risotto is made by baking arborio rice in broth until nearly cooked, then finishing on the stovetop with additional broth, white wine, butter, and grated Parmesan. Fresh or frozen peas and asparagus are sautéed separately until just tender but still crisp, maintaining their color and texture before being folded into the creamy risotto. The gradual absorption of flavor through oven baking combined with stovetop finishing yields a smooth, creamy consistency with distinguishable grains of rice.
The risotto balances the rich depth from butter and Parmesan against the bright notes of fresh vegetables. Light seasoning with salt and freshly ground pepper allows these flavors to stand out. This risotto can be served as part of a main meal or as an elegant side dish suited for spring or summer, bringing seasonal vegetables into a comforting creamy base.
If the risotto feels too dry during finishing, adding broth in small increments keeps the texture creamy without becoming soupy. The accompanying notes suggest timing for frozen or fresh peas to retain their ideal texture and temperature within the dish.
Ingredients
- 1 1/2 cups arborio rice
- 5 cups chicken stock divided, use vegetable stock for an all vegetarian meal
- 5 tablespoons butter unsalted
- 1 pound asparagus fresh, trimmed, cut into about 1 1/2-inch pieces
- 8 ounces peas frozen or fresh
- 1/2 cup white wine dry
- 1 cup Parmesan Cheese grated, plus more for serving
- salt freshly ground, to taste
- black pepper freshly ground, to taste
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
- After baking the rice for 45 minutes, the broth should be mostly absorbed and the rice slightly firm to the bite.
- If using frozen peas, their slight chill will be balanced as they finish cooking in the risotto.
- Fresh peas require an additional 2 minutes sautéing to become al dente before mixing into the risotto.
- The vegetables should retain a tender-crisp texture since they will continue cooking slightly in the hot risotto.
- Add more broth gradually if the risotto becomes too thick while stirring the final mixture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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