Risotto with asparagus

Savor the rich flavors of our creamy risotto with asparagus. This delightful dish combines tender asparagus, sweet peas, and aromatic leeks with creamy white rice, all cooked to perfection in a blend of vegetable broth, white wine, and parmesan cheese. Ideal for a comforting weeknight dinner that’s easy to make and simply delicious!

  • 16 Feb 2025
  • Cook time 30 min
  • Prep time 20 min
  • 4 Servings
  • 10 Ingredients

Risotto with asparagus

Risotto with asparagus is a creamy and flavorful Italian dish that combines the rich textures of arborio rice with the fresh, crisp taste of asparagus. This vegetarian recipe is perfect for a weeknight dinner or special occasion, offering a comforting balance of flavors and nutrients.

Ingredients:

4 cups vegetable broth
920g
1 tbsp olive oil
14g
2 tbsp butter
30g
1 leek
180g
2 garlic cloves
6g
1/2 cup white rice
100g
1/2 cup white wine
120g
1.50 lb asparagus
680g
1 cup peas
120g
1/2 cup grated parmesan cheese
40g

Instructions:

1. Prepare the broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
2. Sauté the vegetables: In a large sauté pan or skillet, heat the olive oil and 1 tbsp of butter over medium heat. Add the chopped leek and cook, stirring frequently, until soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
3. Toast the rice: Add the Arborio rice to the pan with the leeks and garlic. Stir well to coat the rice with the oil and butter mixture. Cook for about 2 minutes, or until the edges of the rice grains become translucent.
4. Deglaze with wine: Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
5. Begin adding broth: Add one ladleful of the warm vegetable broth to the rice mixture and stir constantly until the liquid is almost completely absorbed. Continue adding the broth one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes. The rice should be creamy and tender but still slightly al dente.
6. Prepare the asparagus: While the rice is cooking, bring a pot of water to a boil. Add the asparagus pieces and blanch for about 2 minutes until bright green and just tender. Drain and set aside.
7. Add vegetables: When the rice is nearly done, stir in the blanched asparagus and peas. Cook for an additional 2-3 minutes until the vegetables are heated through.
8. Finish the risotto: Remove the pan from the heat and stir in the remaining 1 tbsp of butter and the grated Parmesan cheese. Mix until the butter is melted and the risotto is creamy.
9. Season and serve: Taste and adjust seasoning with salt and pepper if necessary. Serve the risotto immediately, garnished with extra Parmesan if desired.

Tips:

- Use high-quality vegetable broth for a richer flavor. Homemade broth can make a significant difference.

- Always keep your broth warm on the stove; adding cold broth to the rice can stall the cooking process.

- Stir the risotto regularly to release the starches in the rice, contributing to its creamy texture.

- Avoid overcooking the asparagus and peas; aim to keep them tender but still crisp to add texture.

- Use fresh Parmesan cheese and grate it yourself; pre-grated cheese often contains additives that can affect melting and flavor.

- If the risotto is too thick, add a bit more warm broth at the end to achieve the desired consistency.

- Allow the risotto to rest for a couple of minutes before serving; this helps the flavors to meld together.

By carefully following these steps, you'll create a luscious risotto that showcases the vibrant flavors of asparagus and peas, harmonized with creamy Parmesan cheese. Serve your risotto immediately, garnished with some extra Parmesan and freshly cracked black pepper, for a truly satisfying meal.

Nutrition Facts
Serving Size550 grams
Energy
Calories 310kcal16%
Protein
Protein 11g8%
Carbohydrates
Carbohydrates 40g12%
Fiber 6g16%
Sugar 8g8%
Fat
Fat 13g15%
Saturated 6g19%
Cholesterol 27mg-
Vitamins
Vitamin A 240ug27%
Choline 45mg8%
Vitamin B1 0.56mg47%
Vitamin B2 0.39mg30%
Vitamin B3 3.64mg23%
Vitamin B6 0.39mg23%
Vitamin B9 190ug48%
Vitamin B12 0.14ug6%
Vitamin C 18mg21%
Vitamin E 2.42mg16%
Vitamin K 100ug85%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.49mg55%
Iron, Fe 6mg58%
Magnesium, Mg 60mg14%
Phosphorus, P 240mg19%
Potassium, K 580mg17%
Selenium, Se 12ug22%
Sodium, Na 890mg60%
Zinc, Zn 2.00mg18%
Water
Water 480g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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