Asparagus & Pea Spring Risotto

Embrace the freshness of spring with this creamy risotto that pairs crisp asparagus and sweet peas, both celebrated for their health benefits like antioxidants and plant-based protein. Utilizing AquaTru purified water in the recipe enhances the vegetables' vibrant flavors and preserves their nutrients, ensuring a dish that's not only delicious but also beneficial. This risotto can be customized easily; swap in mushrooms or courgettes, opt for vegetable broth for a vegetarian variant, or enrich it with fresh herbs to elevate the taste.

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Prep time
15 min
Total time
45 min
Serving
4 persons
Calories
277 kCal

What you need:
1.4 litres low-sodium chicken broth
4 tablespoons unsalted butter, separated
1 bunch of asparagus, trimmed, cut into 2.5 cm pieces
¼ teaspoon salt, more for seasoning
Black pepper, to taste
1 cup frozen peas
1 medium onion, finely chopped
2 cloves garlic, minced
1½ cups Arborio rice
120 ml dry white wine
50 g grated Parmigiano-Reggiano, extra for garnish
How to do it:
Prepare the broth: Keep the chicken broth heated on a low simmer.
Cook vegetables: In a large saucepan, melt 1 tablespoon of butter over medium-low heat. Sauté asparagus with salt and pepper until tender-crisp, about 2-4 minutes. Add peas, cook for 1 minute, then set aside.
Sauté onions and garlic: In the same pan, add another 2 tablespoons of butter, the onion, and garlic, cooking until translucent.
Toast the rice: Incorporate the Arborio rice, stirring until it becomes slightly toasted and glossy.
Deglaze with wine: Add the wine and cook until absorbed.
Cook the risotto: Gradually add the warm broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding the next, about 25 minutes.
Combine and serve: Mix in the asparagus, peas, and remaining butter. Stir in the Parmigiano-Reggiano. Adjust seasoning with salt and pepper. Serve immediately, garnished with extra cheese.

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