Serves: 6
Enjoy the fresh, vibrant flavors of this Lemon, Asparagus, and Pea Risotto—a bright, creamy dish that’s as comforting as it is nourishing. Made with arborio rice for a naturally rich, velvety texture, this risotto is packed with vegetables like asparagus and peas. Asparagus adds a healthy boost of vitamin K, vitamin C, and folate—key nutrients for bone health, immune support, and cell growth. Perfect for a light dinner or an impressive side, this recipe is a delicious way to eat well and feel good!
What vitamin is asparagus particularly rich in, making it a great addition to a healthy diet?
Vitamin K! Asparagus is packed with Vitamin K, which is important for bone health and blood clotting.
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6 cups broth of your choice (vegetable or |
1 Parmesan rind |
1. Simmer broth in medium saucepan over medium heat.
2. Melt butter and olive oil in a medium-sized pan over med-low heat.
3. Add shallot and garlic and sauté until transparent; about 5 minutes.
4. Add rice and toast, stirring until it starts to make a crackling noise and is well coated in the oil and shallot mix.
5. Deglaze pan with lemon juice and add the parmesan rind.
6. Add enough hot broth to just cover the rice. Continuously stir.
7. Once broth is absorbed, add more to cover the rice again. Keep stirring until broth is absorbed again.
8. Add broth to cover rice once more. Halfway through, add asparagus, peas, and fresh herbs. Stir through.
9. If needed, repeat with broth until rice is just cooked through.
10. Remove the parmesan rind, add the shredded parmesan, salt, and pepper and stir through, cooking for 1-2 minutes.
11. The rice will be done when it is still firm to the bite (al dente), with outer softness.
12. Turn off heat and add the lemon zest. Rest for 5 minutes before serving to
allow it to thicken slightly.