by raspberryeggplant
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Expand3 cups vegetable broth Ask a question about this ingredient
1 medium white onion Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
6 teaspoons unsalted butter, divided use Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
1/8 teaspoon ground white pepper Ask a question about this ingredient
3/4 cups arborio rice (preferably Vialone Nano) Ask a question about this ingredient
1/2 cup dry white wine (New Zealand Sauvignon Blanc is best with this dish) Ask a question about this ingredient
1/2 pound asparagus Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
pinches fine sea salt Ask a question about this ingredient
1/3 cup frozen petite peas Ask a question about this ingredient
2 teaspoons finely chopped Italian (flat-leaf) parsley Ask a question about this ingredient
2 teaspoons finely grated lemon zest Ask a question about this ingredient
1 teaspoon freshly squeezed lemon juice Ask a question about this ingredient
1 tablespoon finely grated Parmigiano-Reggiano cheese Ask a question about this ingredient
Put the vegetable broth in a small covered saucepan and bring it to a boil. Turn the heat down as low as it will go and keep the pot covered.
Ask a question about this stepPeel and finely chop the onion and set aside. Peel and mince the garlic and set aside.
Ask a question about this stepMelt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
Ask a question about this stepAdd the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.
Ask a question about this stepAdd ½ cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed – this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. [Note: you may not need to use all of the broth.]
Ask a question about this stepWhile the risotto is cooking, prepare the asparagus. Snap off the tough ends of the asparagus and discard them. Cut the stalks into 1” pieces (I like to do this on the diagonal). Put the asparagus into a microwave-safe bowl and add the olive oil and a pinch of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on high power for 2 ½ minutes, stirring halfway through.
Ask a question about this stepTransfer the asparagus to a plate and add the peas to the bowl. Microwave the peas uncovered on high power until they are just defrosted, about 45 seconds. Do not overcook or they will shrivel up.
Ask a question about this stepCombine the lemon zest and parsley in a small bowl and set the mixture aside.
Ask a question about this stepWhen the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine.
Ask a question about this stepDivide the risotto evenly among two plates. Top each plate with half of the grated cheese and half of the parsley-lemon mixture. Serve immediately.
Ask a question about this stepThanks for a lovely recipe. Asparagus has just arrived in season in melbourne, australia and this is the perfect way to start. The cupboard dictated substitutions of leek, vermouth and lots of mint instead of onion, white wine and parsley. But all went brilliantly, the flavour was subtle and wonderful!
I served it with a salad of mixed greens (+ some arugula), beets, yellow grape tomatoes and goat cheese. Then I used the beet greens and wilted them in the risotto. It was a nice addition! Next time I'm going to make my own veggie broth. My whole family loved it and it's perfect for the Spring! There will most certainly be a repeat.
I just made this last night (my first Food 52 recipe!) and it was really fantastic. I love making risotto, and this was a refreshingly light take while still being a satisfying meal. Thank you for sharing!
Looking forward to trying this! It looks delicious...
This is delicious! I made it last night, and I'm already looking forward to preparing it again. Thanks for sharing the recipe.
With the spring like weather in NYC, I was inspired to make this recipe last night for friends. Delicious! The risotto was the perfect consistency and looked very pretty on the plate.
I substituted 2 shallots for the white onion but pretty much stuck to the recipe which was well thought out and simple to follow. I especially loved the shortcut of microwaving the asparagus and peas in the same bowl.
As The Lazy Hostess, I'm all about simple prep and non-fussy recipes that you can make in a snap!
I second mrslarkin! This is exactly the risotto I want to make now that it's sunny and 60 in nyc. Also, if you didn't know, I love adding lemon zest to everything I cook!
This sounds great and looks beautiful. Spring is near! Thanks for the recipe.
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This was just great! I think it was the contrasting textures that really put it over the top. Certainly one of those recipes where all the component parts are important, although I admit I skipped the peas, having none on hand. Very tasty recipe, and I agree that the amount is perfect for two.