Lemon Risotto with Peas and Asparagus
It’s hard not to love this delicious, creamy Lemon Risotto with Peas and Asparagus. I simmer arborio rice with spring peas, asparagus, white wine, and chicken stock. Freshly grated parmesan cheese finishes the dish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree, Side Dish
- 12 ounces asparagus
- 1 cup fresh or frozen spring peas
- 1 quart low sodium chicken or vegetable stock
- 1 tablespoon olive oil
- 1 medium leek, sliced
- 2 cloves garlic, minced
- Salt and pepper
- 1 ½ cups Arborio rice (or other short-grain rice like carnaroli or vialone nano)
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1.25 ounces grated parmesan cheese (about ⅓ cup)
- 1 tablespoon unsalted butter
- fresh, chopped parsley for garnish
Trim the ends from the asparagus. Cut the remaining stalks into 1-inch pieces. Bring a medium pot of salted water to a boil and add the asparagus. Cook until crisp tender, 3-4 minutes. If using fresh peas, add the peas along with the asparagus. If using frozen peas, add them during the last minute. Transfer the vegetables to a bowl of ice water. Drain the vegetables and set aside.
Heat the stock along with 2 cups water in a large saucepan. Add the trimmings from the asparagus and leek and the parsley stems to add flavor to the stock. Bring to a simmer and then keep warm on low heat while you make the risotto.
Heat the oil in a large, wide sauté pan. Add the leeks and garlic and season them with salt and pepper. Cook until leeks are partially softened, 4-5 minutes. Add the rice and stir to coat all of the grains with the oil. Cook 1-2 minutes to lightly toast the rice and then add the wine. Cook a few minutes until the wine is reduced, stirring occasionally.
Add the warm stock, a few ladles at a time, stirring the rice frequently. Each time the liquid is almost completely absorbed, add some more stock. Continue adding the liquid in this manner, stirring often, to develop the starch in the rice. It should take about 20 minutes for the rice to cook once you start adding the liquid.
When the rice is done, it will be plump and al dente- tender but still firm to the bite. At this point, lower the heat and stir in the lemon juice and zest, asparagus, peas, parmesan cheese, and butter. Season with salt and pepper to taste.
Garnish with parsley and lemon zest. Serve risotto immediately.
To get the classic creamy risotto texture, you should use a starchy, short-grain Italian rice like arborio, carnaroli or vialone nano. Arborio rice is the most common type of rice used and the most readily available variety.
This lemon risotto is delicious alone or served with a protein. It pairs especially well with seafood like sautéed shrimp, scallops, salmon or whitefish,
If you have leftover risotto, you can make delicious arancini, or rice balls. Try my Baked Spinach and Cheese Rice Balls.
Serving: 0g | Calories: 342kcal | Carbohydrates: 52g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 175mg | Potassium: 429mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 5mg