Asparagus and Pea Risotto

Asparagus and Pea Risotto: A Creamy, Flavorful Dish for Spring<br> This risotto is a celebration of spring, with fresh asparagus and peas adding a bright, vibrant flavor to the creamy base. Arborio rice, with its high starch content, creates a luscious texture that's perfect for absorbing all the delicious flavors. Parmesan cheese adds a touch of richness and umami, making this risotto a truly indulgent experience.

Risotto, a dish with a rich history dating back centuries, originated in the rice-growing regions of northern Italy. Legend has it that a young apprentice chef accidentally added saffron to a pot of rice porridge, giving birth to the vibrant yellow dish we know today. Over time, risotto evolved into a versatile canvas for various ingredients, including vegetables, seafood, and meats.<br> Our asparagus and pea risotto is a modern take on this classic dish, capturing the essence of spring with its fresh, seasonal flavors. The tender asparagus spears and sweet peas add a vibrant crunch and sweetness that perfectly complement the creamy base. Parmesan cheese, the crowning glory of this risotto, provides a salty, nutty richness that enhances all the other flavors.<br> This risotto is not only delicious but also surprisingly easy to make. With a little patience and a few simple steps, you can create a restaurant-quality dish in the comfort of your own home. So gather your loved ones, pour a glass of crisp white wine, and savor the flavors of spring with our asparagus and pea risotto.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup asparagus, chopped
• 1 cup frozen peas
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the rice and stir to coat in the oil.
5. Add 1 cup of the vegetable broth and cook, stirring constantly, until the liquid has been absorbed.
6. Add the remaining vegetable broth, 1 cup at a time, stirring constantly until the liquid has been absorbed.
7. When the risotto is creamy and tender, about 18 minutes, stir in the asparagus and peas.
8. Cook for an additional 5 minutes, or until the vegetables are tender.

Why It Works

• Arborio rice is the perfect choice for risotto because its high starch content creates a creamy texture when cooked slowly.
• Sautéing the onion and garlic in olive oil before adding the rice helps to develop flavor and prevent the risotto from sticking.
• Adding the vegetable broth gradually allows the rice to absorb the liquid slowly and evenly, resulting in a perfectly cooked risotto.
• Asparagus and peas add a fresh, vibrant flavor to the risotto, making it a great dish for spring.
• Parmesan cheese adds a touch of richness and umami, making the risotto even more flavorful.