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Pea and Asparagus Risotto

Pea and Asparagus Risotto is a delicious and hearty side dish or main dish made with arborio rice, onion, garlic, fresh asparagus, peas, and cheese. This recipe is naturally gluten free and can be altered to be dairy free.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5
Calories: 387 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • 1 pound asparagus ends trimmed (cut into 1-inch pieces)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • ½ white onion diced
  • 3 cloves garlic minced
  • 32 ounces low sodium chicken broth
  • 1-½ cups arborio rice
  • ½ cup dry white wine
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup frozen peas thawed
  • ¼ cup grated Parmesan cheese
  • 1 lemon zested

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Then, add the chopped 1-inch pieces of asparagus stalks (reserving the tips). Cook for 1 minute. Then add the asparagus tips and cook an additional minute.
  2. Once the asparagus has cooked for two minutes, strain into a colander then soak in an ice bath. Once the asparagus is chilled remove from the water and set to the side.
  3. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute.
  4. Meanwhile, bring the 5 cups of stock to a simmer in a saucepan.
  5. Melt 1 tablespoon of butter into the onions and garlic. Then add in the arborio rice. Cook on medium heat, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes.
  6. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add ½ cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
  7. Reduce the heat to medium-low, continue adding the broth, about ½ cup at a time, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17-20 minutes. Once the rice is fully cooked add the cooked asparagus and green peas. Mix well then season with salt and pepper, sprinkle with zested lemon peel and cheese. Mix well and serve.

Notes

  • Recipe Substitutions:

    Dairy Free Option - To make this recipe dairy free omit the butter and the grated cheese. Vegetarian Option - Use a a vegetable broth instead of chicken broth.

  • Dairy Free Option - To make this recipe dairy free omit the butter and the grated cheese.
  • Vegetarian Option - Use a a vegetable broth instead of chicken broth.
  • Chicken Broth - It is important that you use low-sodium chicken broth for this recipe. As the rice cooks it will take on all the flavors of the broth. The lemon will also intensify the saltiness flavors.

Nutrition Information

Serving 1cup Calories 387kcal (19%) Carbohydrates 58g (19%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 16mg (5%) Sodium 380mg (16%) Potassium 472mg (13%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 981IU (20%) Vitamin C 12mg (13%) Calcium 88mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 387

% Daily Value*

Serving 1cup
Calories 387kcal 19%
Carbohydrates 58g 19%
Protein 12g 24%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 380mg 16%
Potassium 472mg 10%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 981IU 20%
Vitamin C 12mg 13%
Calcium 88mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.