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Spring Pea and Asparagus Risotto
from Cookie + Kate

Name: Spring Pea and Asparagus Risotto
Prep time: 15M
Cook time: 65M
Total time: 1H20M
Ingredients: 3 tablespoons olive oil, divided; 1 cup chopped yellow onion (about 1 small yellow onion, chopped); 2 cloves garlic, pressed or minced; 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3); 1½ cups brown arborio/short-grain brown rice; 1 big bunch of fresh asparagus spears (about 1 pound); 1½ cups fresh English peas (about 8 ounces); 1 cup freshly grated Parmesan cheese; ½ cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 1 teaspoon sea salt, more to taste; Freshly ground black pepper, to taste; Pinch red pepper flakes, to taste; Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice); Handful chopped fresh parsley, for garnish

Ingredients

You need 15 Ingredients

Handful chopped fresh parsley, for garnish

Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)

Pinch red pepper flakes, to taste

Freshly ground black pepper, to taste

1 teaspoon sea salt, more to taste

3 tablespoons unsalted butter, diced

½ cup dry white wine, optional

1 cup freshly grated Parmesan cheese

1½ cups fresh English peas (about 8 ounces)

1 big bunch of fresh asparagus spears (about 1 pound)

1½ cups brown arborio/short-grain brown rice

5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)

2 cloves garlic, pressed or minced

1 cup chopped yellow onion (about 1 small yellow onion, chopped)

3 tablespoons olive oil, divided

Steps

Showing 3 out of 7 Steps

Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.

View the remaining steps at
Cookie + Kate