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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
This risotto recipe is the perfect way to welcome spring with open arms. As the chill of winter slowly fades away, the crisp and refreshing flavors of asparagus and peas in this dish are sure to remind you of the warm months to come. And while risotto can sometimes feel intimidating, fear not! With a little patience and a lot of stirring, you'll be rewarded with a creamy and decadent dish that's easier to make than you might think.
The star of this dish is, without a doubt, the spring asparagus. Its fresh, green flavor pairs perfectly with the creamy risotto, while the addition of sweet peas adds a touch of sweetness and texture. And don't forget the lemony kick - it adds a tangy brightness to the dish that will leave your taste buds singing.
When it comes to making risotto, it's all about taking your time and stirring constantly. As you add the chicken stock, the rice will release its starches and create that irresistible creaminess that makes risotto so special. One tip - be careful of over-salting - the stock will naturally reduce and concentrate the flavors, so wait to season at the end.\
Enjoy! —Max Nelson @Chillguyinbrooklyn
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Ingredients
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6 cups
chicken stock
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5
asparagus spears, woody ends removed and cut into bite-size pieces
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1 cup
frozen peas
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1
shallot, diced
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1/4
medium-sized yellow onion, diced
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3
cloves garlic, minced
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3 tablespoons
butter, divided
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1/4 cup
white wine
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1
Juice from 1 lemon, plus reserved zest for serving
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1 1/2 cups
arborio rice
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1/4 cup
grated parmesan cheese, plus extra for serving
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Olive oil, cracked black pepper, and fresh herbs (such as basil) for serving
Directions
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In a medium saucepan, bring the chicken stock to a boil over high heat.
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Add the asparagus to the boiling stock and blanch for 3 minutes. Add the frozen peas 30-60 seconds before the asparagus is done. Using a slotted spoon or spider, remove the vegetables and immediately transfer to an ice bath to stop the cooking process. Set aside.
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In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced shallot and onion and sauté for 3-4 minutes until soft. Add the minced garlic and sauté for another 30 seconds to 1 minute until fragrant.
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Add the white wine and lemon juice to the pot and stir to combine. Reduce by half.
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Add the arborio rice to the pot and toast for 1 minute, stirring constantly.
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Begin adding the hot chicken stock to the pot, 1 cup at a time, stirring constantly until the liquid is almost completely absorbed before adding the next cup. Continue this process until all the stock has been added and the rice is rich and creamy.
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Remove the pot from heat and stir in 2 tablespoons of butter and 1/4 cup grated parmesan cheese until melted and combined.
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Add the blanched asparagus and peas to the pot and stir to combine.
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Season with salt and pepper to taste.
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Serve the risotto hot with reserved lemon zest, shaved parmesan cheese, a drizzle of olive oil, cracked black pepper, and fresh herbs (such as basil) on top.
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