Description
A comforting risotto bursting with spring flavors from fresh asparagus and sweet peas.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (or additional oil)
- 1 cup finely chopped onion or shallot
- 1¼ teaspoon salt (divided)
- 3-4 cloves garlic (minced)
- 1 ½ cups Arborio rice (or other short grain white rice)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 4 cups unsalted vegetable broth
- 1-2 cups water
- 10 ounces fresh asparagus (tough ends discarded, cut into bite-sized pieces)
- 1 cup frozen peas
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- Pepper (to taste)
Instructions
- Heat oil and butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
- Add onions/shallot and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until shallot has softened, about 3 to 4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add rice and stir for 1 minute to gently toast.
- Add vinegar and splash in a bit of broth, then scrape up any browned bits stuck to the bottom of the pot.
- Stir in 2 cups of vegetable broth and about 1 teaspoon of salt. Bring the pot up to a simmer.
- Stir every few minutes until most of the broth has been absorbed.
- Repeat this process with the remaining 2 cups of broth. This will take about 20-25 minutes.
- Stir in 1 cup of water and cook until more of the liquid has been absorbed.
- Taste a few grains of rice. If rice is still very hard in the center, stir in an additional cup of water and cook for a few more minutes.
- Add the asparagus and cook, stirring occasionally, until asparagus is tender, about 5 minutes.
- Remove the pan from the heat. Stir in the peas, lemon zest, lemon juice, and Parmesan.
- Season with additional salt and pepper, to taste.
- Serve with extra Parmesan to sprinkle on top, if desired.
Notes
For diabetes management, consider using sugar substitutes like Stevia or Monk fruit instead of sweeteners that can raise blood sugar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg