Pea and Asparagus Risotto
Risotto is one of those dishes that some people have a love-hate relationship with. They love to eat it but hate to cook it. I’ve found that once you cook it enough times, it is much less complicated than it once seemed. What might have started as a food you only made for extra-special company could turn into something you make on a Sunday evening for the family. This Pea and Asparagus Risotto recipe lays the steps out easily for you and this dish is packed with veggies, which makes it feel that much more worth the effort since you’re adding more nutrition to it.
This dish is made with several Pastene products, including their olive oil, arborio rice, and grated Parmesan cheese. Use a half cup of dry white wine in this recipe and serve the rest of the bottle with your dinner. It will complement it beautifully!
I love this recipe for spring and summer entertaining, date nights, or just a Sunday dinner when you have a little extra time to put some love into your meal.
Get more gluten-free side dish recipes.
Pea and Asparagus Risotto Recipe
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon Pastene olive oil
- 1 medium onion , chopped
- 1½ cups Pastene Arborio Rice
- ½ cup dry white wine
- ¾ teaspoon kosher or fine sea salt
- Freshly ground black pepper
- 3 lightly packed cups baby spinach
- 1 cup frozen peas
- ½ pound asparagus , steamed and chopped into bite-sized pieces
- ¼ cup Pastene Grated Parmesan
- Bring the broth to a simmer in a medium saucepan.
- Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3-5 minutes.
- Add the rice and cook, stirring constantly, 1 minute.
- Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
- Add ¾ cup of the hot broth, the salt, and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed.
- Continue simmering and adding hot broth, about ¾ cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy looking, about 18 minutes.
- Add the spinach and peas and cook until the spinach is wilted.
- Add the asparagus and cook just until the vegetables are hot.
- Stir in the Parmesan and more broth if the risotto seems too thick. Serve immediately.
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