Spring Green Risotto with Peas, Asparagus and Fennel
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Spring Green Risotto with Peas, Asparagus and Fennel
Description
This risotto begins by blanching garden peas and asparagus briefly to preserve their bright color and crisp texture before cooling in ice water. The asparagus is chopped for incorporation. Frozen peas and freshly chopped parsley are blended smooth, creating a pea-parsley puree that is folded into the risotto for vivid green hues and herbal notes. Aromatics such as shallot, onion, garlic, and thinly sliced fennel are sautéed gently in olive oil and butter to develop a fragrant base without browning.
Arborio rice is added and toasted slightly, then deglazed with dry sherry to introduce acidity and fragrance. Warm broth is then ladled in gradually while stirring, allowing the rice to release starches and achieve the creamy texture characteristic of risotto. The pea-parsley puree brightens both taste and appearance near the end. Lemon juice adds a touch of freshness and acidity while Parmesan cheese provides richness and umami.
This risotto is suited as a springtime side dish or a light vegetarian main. The fresh vegetables and herbs lighten the dish, while the creamy consistency offers comfort. Using vegetable broth as suggested makes the dish vegetarian-friendly, preserving the sweet and delicate vegetable flavors. Serve hot to retain the smooth texture and aromatic freshness.
Ingredients
- 1 cup garden peas fresh, shelled
- 1 lb baby asparagus trimmed
- 1 cup peas thawed, frozen
- 1/2 cup parsley chopped
- 2 Tbsp butter unsalted
- 2 Tbsp olive oil
- 1 shallot minced, large
- 1/2 white onion chopped
- 2 cloves garlic minced
- 1 fennel bulb thinly sliced, small head
- 1 arborio rice heaping cup
- 1/2 cup dry sherry
- 48 oz chicken broth or vegetable broth
- lemon juice of half
- 1/2 cup Parmesan Cheese finely grated, good quality
Instructions
- Bring a pot of water to a boil and immerse the asparagus and the garden peas for 30 seconds. Drain and immediately plunge the vegetables into ice water. Let cool in the ice water, and then drain. Chop the asparagus into one inch pieces.
- In a food processor or blender, puree the thawed peas, and parsley until smooth. Set aside.
- Heat the broth in a saucepan on the stove and leave it on very low heat as you begin the risotto.
- Heat the olive oil and butter in a large heavy pan. Saute the shallot, onion, garlic, and fennel for about 5 minutes, until the fennel is crisp tender.
- Add the rice and stir as you cook another minute.
- Add the Sherry to the pot and stir until it is absorbed. You want the heat to be hot enough so that you hear a good sizzle when the Sherry hits the pan. When the Sherry is absorbed, add your first ladle of broth and cook, stirring constantly, until it is absorbed.
- Continue to add the broth, stirring almost constantly, waiting for the liquid to be absorbed before adding more. After about 20 minutes, add the garden peas and asparagus, and continue cooking until the rice is tender and you have used most of the broth. Taste the rice to check if it is tender. If not, keep cooking. If you run low on broth, add a little water to it..
- When the rice is tender, stir in the pea and parsley puree. Continue to stir until it is hot throughout. Add the cheese and lemon juice. Add salt and pepper to taste.
- Serve hot with a little extra cheese.
Notes
- Use vegetable broth instead of chicken broth to make this risotto vegetarian.
- Blanch asparagus and garden peas briefly to maintain their bright color and crispness before adding to risotto.
- Puree thawed peas with parsley to add vibrant color and fresh herbal flavor to the dish.
- Add lemon juice at the end to brighten the flavors and balance the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 1507mg | 63% |
| Potassium | 878mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 2403IU | 48% |
| Vitamin C | 57mg | 63% |
| Calcium | 261mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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