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–+ servings

Lemon Risotto With Asparagus & Peas

A fresh and zesty risotto with lemon, asparagus, and peas.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups Vegetable broth kept warm
  • 1 Lemon zested and juiced
  • 1 cup Asparagus cut into 1-inch pieces
  • 1 cup Peas fresh or frozen
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  2. 2. Add the Arborio rice to the saucepan and stir to coat the rice with the oil. Cook for about 2 minutes.
  3. 3. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth.
  4. 4. After about 15 minutes, add the asparagus pieces and continue to add broth and stir.
  5. 5. When the rice is almost cooked (about 20 minutes), add the peas, lemon zest, and lemon juice. Stir well.
  6. 6. Once the rice is tender and creamy, remove from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. 7. Serve hot, garnished with extra Parmesan and lemon zest if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Asparagus, Lemon, Peas, Risotto
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