Summer Pea and Asparagus Risotto - Celebrate summer with this delicious and vibrant Summer Pea and Asparagus Risotto! Perfect for a light yet satisfying meal, packed with fresh flavours and nutritional benefits.

Ingredients:

- 1 cup Arborio rice

- 1 bunch asparagus, trimmed and cut into 1-inch pieces

- 1 cup fresh or frozen peas

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 4 cups vegetable broth

- 1/2 cup white wine (optional)

- 1/2 cup grated Parmesan cheese

- 2 tbsp olive oil

- Salt and pepper to taste

- Fresh basil or parsley for garnish

 

Instructions:

1. Prep Veggies: Blanch asparagus and peas in boiling water for 3 minutes, then drain and set aside.

2. Sauté Aromatics: In a large pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.

3. Cook Rice: Add Arborio rice and stir for 1-2 minutes. Pour in white wine and cook until absorbed (optional).

4. Simmer: Gradually add vegetable broth, one ladle at a time, stirring continuously until rice is creamy and tender.

5. Combine: Stir in asparagus, peas, and Parmesan cheese. Season with salt and pepper.

6. Garnish: Top with fresh basil or parsley. Serve hot and enjoy this summery delight!