Welcome to May, food lovers! This week, we’re celebrating the arrival of spring produce with a delicious Asparagus and Pea Risotto. Creamy, rich, and bursting with fresh flavors, this dish is perfect for a cozy dinner at home.
Ingredients:
- 1 cup Arborio rice
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large pan, melt 1 tablespoon of butter and sauté the onion until translucent.
- Add garlic and Arborio rice, stirring to coat the rice with butter.
- Pour in the white wine and cook until it’s mostly absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently until each addition is absorbed.
- After about 15 minutes, add the asparagus and peas. Continue adding broth and stirring until the rice is creamy and tender.
- Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with additional Parmesan and fresh herbs if desired.
Why You’ll Love It: This risotto is a celebration of spring’s best vegetables. The creamy texture combined with the fresh, green flavors of asparagus and peas makes for a delightful meal.
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