Description
Savor this easy one-pot risotto recipe with creamy asparagus and zesty lemon. Perfect for spring meals, it’s delicious and simple to make! 151 chars
1 cup Arborio rice
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 cup fresh asparagus, chopped
1 cup frozen peas
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Salt and pepper to taste
Fresh herbs for garnish
In a large pot, heat the olive oil over medium heat. Once it’s shimmering, add the chopped onion and sauté for about 3-4 minutes, until translucent.
Stir in the minced garlic and Arborio rice. Cook for 1-2 minutes until the rice becomes slightly translucent.
Pour in the first cup of vegetable broth. Stir continuously for about 2 minutes until most of the liquid is absorbed.
Add another cup of broth and continue to stir, keeping the heat on medium and avoiding a boil.
Repeat the process until about 3 cups of broth are used (around 15 minutes), resulting in a creamy al dente rice texture.
Toss in the chopped asparagus and frozen peas, then add the final cup of broth and cook for 5 minutes until asparagus is tender.
Remove from heat, stir in the grated Parmesan and lemon zest, then season with salt and pepper to taste.
Notes
A delightful one-pot risotto with creamy texture, fresh asparagus, and a hint of lemon zest, perfect for spring dining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 2 grams
- Fat: 10 grams
- Carbohydrates: 54 grams
- Fiber: 5 grams
- Protein: 12 grams
Keywords: risotto, asparagus, lemon, spring recipes, one-pot meals
