Description
A creamy and flavorful risotto made with fresh peas and asparagus.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 cup asparagus, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and garlic. Sauté until translucent.
- Add Arborio rice. Stir for 2 minutes.
- Pour in white wine. Cook until absorbed.
- Add vegetable broth, one cup at a time. Stir frequently.
- After 15 minutes, add peas and asparagus.
- Continue cooking until rice is creamy and al dente.
- Stir in Parmesan cheese. Season with salt and pepper.
- Serve warm.
Notes
- Use fresh ingredients for the best flavor.
- Adjust broth quantity based on desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pea and asparagus risotto