Lemon Risotto with Peas and Asparagus Recipe
This bright and creamy Lemon Risotto with Peas and Asparagus is a celebration of spring on a plate. The fresh lemon zest and juice cut through the richness, while the tender vegetables add pops of sweetness and texture. After extensive testing, I’ve perfected this method to ensure a luxuriously creamy result every time, making it a reliable yet impressive dish for any occasion.
PrintLemon Risotto with Peas and Asparagus
Ingredients
Scale
- 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 1/3 cup))
- 1 tablespoon unsalted butter
- fresh, chopped parsley for garnish
Instructions
- 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.
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