Spring Vegetable Risotto With Asparagus and Peas Recipe
A delicious spring risotto featuring asparagus, green onions, and peas, finished with Parmesan cheese.
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Instructions
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Start boiling 2 inches of water in a medium saucepan. Add 1 teaspoon salt and asparagus; cook for 2 minutes or until barely tender. Drain and rinse with cold water.
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Bring chicken broth to a simmer on the stovetop and keep warm, reserving 1/4 cup.
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Heat olive oil in a large pan over medium heat. Add green onions and stir for 2 minutes.
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Add rice and stir for 2 minutes until coated and translucent.
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Pour in wine and stir until mostly absorbed.
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Gradually add chicken broth, 1/4 to 1/2-cup at a time, stirring constantly until absorbed. Continue this process for 18 to 20 minutes until rice is tender but still slightly firm.
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Stir in asparagus and peas, cooking until heated, adding more broth if needed.
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Blend in the reserved 1/4 cup broth and butter.
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Stir in Parmesan cheese, Kosher salt, and black pepper to taste.