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Pea & Asparagus Risotto
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!
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