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5 from 7 votes
Asparagus and Pea Risotto with a glass of wine
Asparagus Risotto - No Fail Risotto Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Creamy, al dente cooked risotto with tender, fresh asparagus, peas and carrots make this Asparagus risotto a family favorite.  

Course: Main Course
Cuisine: American, Italian
Keyword: asparagus risotto, vegetable risotto
Servings: 6 servings
Calories: 461 kcal
Author: Michele Hall
Ingredients
Risotto
  • 1 cup Arborio rice
  • 2 small or 1 large shallot minced
  • 1 tbs olive oil
  • 4 cups low sodium chicken broth
  • 3/4 cup white wine riesling suggested
  • 2 cups good quality parmesan cheese
  • 1/2 cup heavy cream
Vegetables
  • 1 pound asparagus cut to 1" pieces
  • 1 cup fresh peas
  • 2 large carrots 1/4" dice
  • 1 tablespoon butter
  • 1 teaspoon olive oil
Instructions
  1. In a sauté pan heat pan to medium high, then add 1 teaspoon olive oil butter and swirl around the pan.

  2. Once the butter has melted and olive oil is hot add the asparagus pieces  and sauté for 2-3 minutes.  Add the peas and cook for 2-3 minutes more.  The vegetables should be al dente, and still slightly undercooked.  They will cook a little bit more when added to the risotto.

  3. Set aside off burner until ready to add to risotto.
  4. Risotto
  5. In one pan bring chicken broth to a boil, then reduce to a slow simmer.
  6. Turn on a second burner and bring a second pan to high heat. Ultimately this pan will be used to make the risotto, so use a sauté pan or a small/medium stock pot.
  7. Once pan is hot add in olive oil and swirl around to coat the entire bottom of pan, then reduce heat to medium.
  8. Add minced shallots and sauté until translucent and soft. Pay careful attention to not brown the shallots.
  9. Add Arborio rice and  diced carrots and stir constantly, letting the rice toast in the pan until the center of the rice is translucent.

  10. Add wine and reduce until no liquid remains.
  11. Once wine has evaporated use a ladle to add chicken stock to rice. Add about 3/4 cup of stock at a time, letting rice slowly cook as the broth reduces. It is important to continually stir the rice while in this stage.
  12. Once broth has reduced to almost nothing then add the next ladle full.
  13. Continue doing this process until all chicken broth has been added. Rice should be al dente at this point. (this usually takes about 20-30 minutes to cook the rice).
  14. Add 1 1/2 cups of parmesan to rice, mix thoroughly.
  15. Add heavy cream to rice, allow it to absorb completely.
  16. Stir in asparagus and peas into rice. Stir gently and let cook for 2-3 minutes to let veggies rewarm and finish cooking.

  17. Serve in bowl sprinkling some of the rest of the parmesan at the last minute before serving.