Asparagus-Pea Risotto with Lemon-Basil Finish

Name: Asparagus-Pea Risotto with Lemon-Basil Finish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup arborio rice; 4 cups, warmed vegetable broth; 12 ounces, trimmed and sliced fresh asparagus; 1/2 cup fresh peas; 1/2 cup white wine; 2 tablespoons butter; 1, zest and juice lemon; 2 tablespoons, chopped fresh basil; 1/4 cup grated parmesan

A spring-inspired risotto featuring tender asparagus and fresh peas, finished with bright lemon and basil for a light, elegant dish.

Cuisine: Italian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1 cup arborio rice
4 cups, warmed vegetable broth
12 ounces, trimmed and sliced fresh asparagus
1/2 cup fresh peas
1/2 cup white wine
2 tablespoons butter
1, zest and juice lemon
2 tablespoons, chopped fresh basil
1/4 cup grated parmesan

Instructions

Step 1: Melt butter in a large saucepan over medium heat. Add arborio rice and toast 2 minutes, stirring constantly until grains are translucent.
Step 2: Pour in white wine and cook, stirring, until absorbed (about 3 minutes). Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
Step 3: After 20 minutes of simmering, stir in asparagus and peas. Cook 5 minutes until vegetables are tender-crisp. Remove from heat, then stir in lemon zest, lemon juice, basil, and parmesan until creamy.