Spring Pea and Asparagus Risotto

This dish celebrates the fresh, vibrant flavors of early spring vegetables like peas and asparagus. The creamy Arborio rice serves as the perfect canvas for these seasonal ingredients, creating a comforting yet light meal.

Health Benefits

• Peas: High in plant-based protein, fiber, and vitamins C and K, peas support digestion and immune function.
• Asparagus: Rich in antioxidants, folate, and vitamins A, C, and E, asparagus helps reduce inflammation and promotes healthy skin.
• Arborio Rice: Provides energy-rich carbohydrates and a creamy texture without the need for heavy cream.
• Lemon: Adds a refreshing dose of vitamin C and helps enhance the natural flavors of the dish.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1 cup fresh or frozen peas
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup grated Parmesan cheese (or vegan Parmesan alternative)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley or mint, for garnish (optional)

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, allowing the grains to be lightly toasted.
3. Pour in the white wine and stir constantly until it’s mostly absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 20-25 minutes.
5. Stir in the peas and asparagus during the last 5 minutes of cooking.
6. Remove from heat and stir in Parmesan cheese, lemon juice, salt, and pepper.
7. Serve immediately, garnished with fresh parsley or mint if desired.

Suggested Pairings

• Wine: A crisp Sauvignon Blanc or a dry Pinot Grigio enhances the fresh, green flavors of the peas and asparagus.
• Beer: A light pilsner or a Belgian-style wheat beer complements the dish’s creamy texture and bright flavors.
• Nonalcoholic: Sparkling water with a splash of elderflower syrup and a slice of lemon adds a floral, refreshing element to the meal.

This Spring Pea and Asparagus Risotto is a celebration of the season, blending fresh ingredients with a creamy base for a dish that’s both comforting and invigorating.