Risotto With Asparagus And Peas

I love Risotto because it is such an easy main dish or side dish. You can add a protein to it such as grilled or baked chicken and it makes a delicious dinner or you can leave out the protein and have it as a side dish. Either way, it is the perfect rice side dish for any meal.

My recipe for Risotto With Asparagus And Peas is creamy but light and it is big in flavor. When I am not in the mood to make a big fussy dinner I typically go for pasta or a style of risotto. It is just so good. The asparagus and peas pair really well with the bright lemon flavor and creaminess of this dish. Let me show you how I make it.

INGREDIENTS:

2 tbsp Olive Oil
2 tbsp Butter
1 Onion – diced
1 1/2 cups. Arborio Rice
2/3 cup. White Wine (something you like or typically would drink)
6 cups Chicken Broth – simmering on the stove
1 lb. Asparagus – cut into 1-inch pieces
1 1/2 cups. Peas ( I use frozen-thawed)
Zest of 1 Lemon
Juice of 1 Lemon
1/3 cup. Parmesan Cheese – grated
Salt and Pepper
1 Clove of Garlic – minced

DIRECTIONS:

1. Add the broth to a saucepan and bring to a simmer over low heat.
2. In the meantime in a large skillet over medium-low heat add the butter and oil to the pan. Add a bit of salt and pepper and stir. Cook until the onions are tender and translucent. This should take about 5 to 7 minutes.
3. Add the garlic and cook for about 30 seconds or until fragrant.
4. Add the arborio rice and stir. Add the white wine and stir constantly until the wine has been absorbed.
5. Add 2 ladles full of the chicken broth and stir constantly until the broth has been absorbed before adding any more broth. This should take about 25 to 30 minutes.
6. Once you have added all of the broth and it has been absorbed into the rice, add in the lemon zest, lemon juice, asparagus, peas, salt, pepper, and parmesan cheese. Stir to combine everything together. Taste and adjust the seasoning to your taste.
7. Serve. Top with more parmesan cheese and a bit of either chive or green onion.

• If you do not like onions replace them with leaks. Make sure to dice them really small and rinse them really well to remove any debris from the leaves.
• Don’t like peas? no problem. Add edamame to the mix. It is so good.
• Add a protein to make this a main dish. Grill or bake some chicken in your favorite spice mixes and serve with the risotto as well as a side salad.
• You can also add some pancetta or bacon to this mixture. Cook up the bacon first and remove it to a pan to drain off any excess grease. Follow directions 1-6 and add the bacon or pancetta back into the rice. So good!