Asparagus and Pea Risotto

Nothing speaks to spring the way asparagus does. This recipe combines fresh springtime asparagus and peas, arborio rice, a splash of white wine, beef stock and some Parmesan cheese. With a little stirring and a mere 20-25 minutes later you'll have this amazing dish of Asparagus and Pea Risotto.

This creamy and delicious risotto combines all the flavors of spring with very little fuss and just a little bit of stirring. Serve this Asparagus and Pea Risotto as a side dish to all your favorite meats or seafood, or stir some cooked shrimp into the risotto itself right before serving and you have a nice, light, all-in-one meal that hardly took any time at all!

ASPARAGUS AND PEA RISOTTO {PRINT THIS RECIPE}
Serves: 6-8 servings Prep and Cook Time: 40 minutes

3 tablespoons olive oil
1 3/4 cups uncooked arborio rice
4 cups low-sodium beef broth
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2" pieces
1 1/2 cups frozen peas
Parmesan cheese shards to garnish (if desired)

-In a large stock pot over medium heat, saute the arborio rice in the olive oil for approximately 2-3 minutes.
-Meanwhile, in a medium stock pot over medium heat, simmer the beef broth and wine.
-Once the liquids are hot, add 1 cup of stock to the rice at a time and stir occasionally until the liquid is absorbed.
-Once the first cup of stock is absorbed, add another cup of stock to the rice and stir, stir, stir. Continue this process until all the stock has been added to the rice (this process should take about 20-25 minutes).
-Season with salt and pepper.
-Meanwhile in a large saute pan, cook the onion, garlic, asparagus and peas in 2 tablespoons butter, over medium heat until the veggies are lightly cooked and still have a little bit of bite left to them (about 3-4 minutes).
-Stir the asparagus mixture into the rice mixture. Reduce the heat to low and cook for an additional 5-7 minutes.
-To serve, garnish with Parmesan cheese shards.

Are you hungry for more tasty side dishes? Great, because I've got you covered with these following recipes...

Grilled Baby Potatoes with Peppers and Onions

Creamy Cabbage with Caraway and Thyme

Thyme for Spaetzle

Potato, Beer and Cheese Gratin

Bacon and Corn Macaroni and Cheese

And now that I've hopefully satisfied your hunger, let's work a little bit on your thirst...and don't worry, I won't tell about your insatiable interest in reality TV.... your secret's totally safe with me *wink*

If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders (like these) are always welcome. I can work from any description or photo you send my way.

Kudos Kitchen By Reneé ~ Where food, art and fun collide on a regular basis!

Until we eat again,

Labels: asparagus, Parmesan cheese, peas, rice, side dish, veggies