Risotto sounds fancy and complicated, but it’s actually not. It’s quite easy to make, doesn’t require too many ingredients, and comes together quickly. The one thing to note, is that it requires attention. It’s not really a let-sit-and-walk-away sorta meal. You have to be stirring pretty consistently.
Risotto is so versatile. You can add whatever you want, and make it suit any time of year. In Ontario, May is asparagus month, so of course, I added my freshly picked asparagus in this recipe. I added peas for even more greens, and the lemon just brightens it up a little bit!
2 Tbsp olive oil
2 cups arborio rice, dry
3-3.5 cups vegetable broth
1/2 bunch asparagus
1/2 onion, diced
1 cup green peas, fresh or frozen
1 tsp lemon zest
1 tsp lemon juice
salt & pepper
Cook your asparagus. You can steam or boil. I boiled them very briefly, maybe 1 minute or so, until they were bright green. Let sit.
Add oil to large pan and cook onion until soft.
Add your rice and mix to coat with the oil and onion, over low to medium heat.
Add broth to the pan in increments, starting with 1/2 cup. Stir well. Liquid will get absorbed pretty quickly, and once there is little excess liquid in the pan, add more. Stirring occasionally. Make sure temperature is low enough that it does not come to a boil.
Continue this process of adding liquid, stirring, and adding until rice is cooked and no longer crunchy.
Optional: in addition to the broth, you can add some white wine, or fresh lemon juice. Start with a small amount, and adjust to your preference.
Once rice is cooked, add your peas and asparagus (cut or snapped into bite sized pieces). Mix until ingredients are well incorporated and warmed through.
Serve right away and garnish with fresh lemon zest.
If you tried this recipe, let me know in the comments!
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