This creamy risotto uses spring produce, lemon, and herbs.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups arborio rice
- ½ cup dry white wine (optional)
- 4 cups vegetable or chicken broth, warmed
- 1 cup fresh asparagus, cut into pieces 1 inch long
- 1 cup sweet peas (fresh or frozen)
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper to taste
Instructions
1) Begin by warming your olive oil in a heavy-bottomed pan over medium heat. Cook the diced onion for around three to four minutes until it becomes translucent. Add the garlic and stir for about one minute.
2) Add the Arborio rice and toast it for a moment so it soaks up the oil. Add the white wine and let it bubble and reduce before you start adding the warm broth one ladle at a time. While stirring slowly, let the rice absorb the liquid before adding more broth.
3) After 15 minutes, add the chopped asparagus and sweet peas. Then keep stirring and adding broth until the rice is creamy, but still a bit firm (about 20 minutes). Remove from heat and add the lemon zest and thyme, then the butter and Parmesan. Adjust seasoning with salt and pepper to your taste.
For fresh asparagus, the FDA recommends a rinse under plain running water and notes that soap and produce washes are not needed (FDA produce tips).
Leftover risotto belongs in the refrigerator within 2 hours of cooking and keeps 3 to 4 days there, per USDA FSIS.
4) The lemon and herbs balance the sweet spring vegetables. This is a creamy but light dish. You can also use vegan butter and cheese substitutes to suit different dietary needs. You can even switch out the asparagus for carrots when they’re in season.
