Lemon Risotto with Asparagus & Peas

Creamy arborio rice brightened with fresh lemon and finished with tender asparagus, sweet peas, and Parmesan for a fresh, comforting spring dish.

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Rest Time: 5 minutes

Total Time: 45 minutes

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 small shallot, finely diced

• 2 cloves garlic, minced

• 1 cup arborio rice

• 1/2 cup dry white wine

• 4 cups warm vegetable broth

• 1 cup asparagus, trimmed and cut into 1-inch pieces

• 3/4 cup fresh or frozen peas

• Zest of 1 lemon

• Juice of 1 lemon

• 1/2 cup freshly grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley

• Optional: extra Parmesan and lemon zest for garnish

Instructions

1. Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

2. Add the arborio rice and stir for 1 to 2 minutes until lightly toasted and coated with the oil and butter.

3. Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.

4. Add warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18 to 20 minutes until the rice is creamy and tender but still slightly firm in the center.

5. During the last 5 minutes of cooking, stir in the asparagus and peas so they cook gently while the risotto finishes.

6. Remove the pan from the heat and stir in the remaining tablespoon of butter, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.

7. Let the risotto rest for 5 minutes before serving. Garnish with parsley, extra Parmesan, and a touch of lemon zest if desired.

   
   

Notes

• For a deeper flavor, substitute half of the vegetable broth with chicken broth.

• Stirring frequently helps release the rice’s starch, creating the classic creamy texture of risotto.

• If the risotto thickens too much before serving, stir in a splash of warm broth to loosen it.