Spring Vegetable Risotto with Asparagus and Peas

This dish celebrates fresh, seasonal produce that begins to come into season in April, and it’s perfect for a comforting yet light meal that captures the flavors of spring.

What is Risotto?

Risotto is a classic Italian dish known for its creamy texture and rich, comforting flavor. Made by slowly cooking rice in broth and stirring frequently, risotto achieves a velvety consistency that’s distinct from other rice dishes. Unlike rice dishes that are steamed or boiled, risotto is prepared with a specific type of rice—usually arborio, carnaroli, or vialone nano—that’s high in starch, which is key to creating the signature creaminess.

The process involves adding warm broth gradually, allowing the rice to absorb the liquid slowly and release its starches. This method results in a luscious, almost porridge-like dish that can be customized with a variety of ingredients, from vegetables and cheeses to seafood and meats.

In this Spring Vegetable Risotto, fresh seasonal ingredients like asparagus and peas add vibrant color and flavor, making it a perfect dish to welcome spring’s produce.

Spring Vegetable Risotto with Asparagus and Peas

Ingredients:

- 1 cup arborio rice

- 4 cups vegetable broth

- 1 cup dry white wine (optional; substitute with additional broth if preferred)

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 cup asparagus, trimmed and cut into 1-inch pieces

- 1 cup fresh or frozen peas

- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

- 2 tbsp olive oil or butter

- Fresh basil or mint for garnish

- Salt and pepper to taste

Instructions:

1. Prepare the Broth: Warm the vegetable broth in a saucepan over low heat. Keep it hot but not boiling.

2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the asparagus and sauté until tender-crisp, about 3 minutes. Add the peas and cook for another 2 minutes. Transfer the vegetables to a plate and set aside.

3. Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil or butter. Sauté the onions until translucent, then add the garlic and cook until fragrant.

4. Toast the Rice: Add the arborio rice to the skillet and stir to coat in oil, toasting for about 2 minutes.

5. Add Wine and Broth: Pour in the wine (if using) and cook, stirring, until the liquid is absorbed. Then, add the warm broth one ladle at a time, stirring frequently. Wait until each ladle of broth is absorbed before adding the next.

6. Finish with Cheese and Veggies: Once the rice is creamy and cooked through (about 20 minutes), stir in the grated Parmesan, cooked asparagus, and peas. Season with salt and pepper.

7. Serve and Garnish: Spoon the risotto into bowls and garnish with fresh basil or parsley for a pop of color and freshness.

A Fresh Start to Spring with Homemade Risotto

This Spring Vegetable Risotto is a delicious way to celebrate April’s fresh flavors and seasonal produce. Not only does it make for a comforting and nutritious meal, but it also brings a taste of Italian tradition to your table. Whether you’re serving it as a main dish or a side, this risotto is sure to impress with its creamy texture and vibrant, spring-inspired colors.

Enjoy experimenting with different seasonal vegetables or fresh herbs to make it your own, and don’t forget that the best part of risotto is savoring each spoonful! We hope this recipe brings warmth and a touch of springtime to your kitchen, straight from The Denman Homestead. Happy cooking!