Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion or shallots
- 1 cup thinly sliced asparagus (tough ends removed)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4-5 cups low-sodium vegetable broth, warmed
- 1/2 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons mascarpone cheese (optional, adds richness)
- 1/4 cup chopped fresh herbs (basil, parsley, chives, or a mix)
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
1. Prep the broth: In a saucepan, warm the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion (or shallots) and cook until softened, about 3-4 minutes. Stir in the asparagus and cook for another minute or two until slightly tender.
3. Toast the rice: Add the Arborio rice to the pot and stir to coat it with the oil and butter. Cook for about 1 minute, until the rice becomes slightly translucent.
4. Deglaze with wine: Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
5. Gradually add the broth: Add one ladleful of the warm broth to the rice. Stir constantly until the liquid is nearly absorbed. Repeat this process, adding one ladleful of broth at a time and stirring until absorbed before adding more.
6. Stir and cook: Continue adding broth and stirring for about 20-25 minutes, or until the rice is tender but still has a slight bite to it (al dente).
7. Finish and season: Stir in the peas, Parmesan cheese, mascarpone cheese (if using), fresh herbs, and lemon juice. Season to taste generously with salt and black pepper.
8. Serve: Immediately divide the risotto among bowls and garnish with additional Parmesan cheese and fresh herbs, if desired.
Tips
Don’t overcook the rice: You want it al dente for the right texture.
Use a good quality Arborio rice: This is essential for a creamy risotto.
Adjust the vegetables: Swap the asparagus for other seasonal spring vegetables like leeks, zucchini, or fava beans.
Make it creamy: Add a splash of heavy cream at the end for extra richness and creaminess.
