Spring Pea and Asparagus Risotto

Spring Pea and Asparagus Risotto

Try your hand at a risotto recipe with this simple dinner dish. A good risotto takes practice, and before you know it, you'll be an expert! Transform into an Italian chef with fun and slightly challenging recipes like this one.

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Ingredients

  • 3 tablespoons olive oil, divided
  • 1 cup chopped yellow onion (about 1 small yellow onion, chopped)
  • 2 cloves garlic, pressed or minced
  • 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
  • 1½ cups brown arborio/short-grain brown rice
  • 1 big bunch of fresh asparagus spears (about 1 pound)
  • 1½ cups fresh English peas (about 8 ounces)
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon sea salt, more to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste
  • Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
  • Handful chopped fresh parsley, for garnish

Directions

Want to see the entire recipe? Click here Published June 08, 2015.

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