Table of Contents
- Key Takeaways
- Springtime Freshness in Every Bite
- Why This Easy Recipe is a Seasonal Staple
- Healthy Comfort in a Bowl
- How to Elevate Everyday Risotto
- Perfect Pairings for Spring Risotto
- Cooking Tips & Final Thoughts
Key Takeaways
This creamy risotto blends fresh asparagus, sweet peas, lemon, and Parmesan into a vibrant, flavorful meal. It’s perfect for spring and easy enough for a weeknight dinner. The dish celebrates seasonal ingredients while showcasing how easy recipes can be both satisfying and sophisticated.
Springtime Freshness in Every Bite
When spring is in the air, nothing feels more appropriate than cooking with vibrant, seasonal produce. This risotto captures that feeling perfectly with asparagus and peas in every bite. It’s one of those easy recipes that effortlessly bridges flavor and freshness. With every spoonful, you’re tasting the brightness of lemon, the creaminess of Parmesan, and the garden-fresh crunch of asparagus. Patricia from Patricia Universe brings this to life with a recipe that’s as joyful to eat as it is to make.
Why This Easy Recipe is a Seasonal Staple
This dish is more than just a meal—it’s an experience that’s deeply rooted in seasonal eating. Asparagus and peas shine brightest in spring, making them ideal stars for this simple yet elegant dinner. It’s one of those quick and easy recipes that’s perfect for anyone looking to cook a wholesome, delicious dinner without stress. Plus, the process of slowly stirring in warm broth gives this dish a therapeutic, comforting rhythm that’s hard to beat.
Healthy Comfort in a Bowl
Easy recipes often lean into comfort, and this spring risotto is no exception. But comfort doesn’t mean heavy—this meal stays light and nutrient-rich thanks to fresh greens and a touch of lemon. For those seeking food receipt easy recipes with health in mind, this dish fits the bill. It’s vegetarian-friendly when made with vegetable broth, and it offers a healthy balance of carbs, fiber, and protein.
How to Elevate Everyday Risotto
If you’ve ever wondered how to upgrade your dinner recipes without making things complicated, this risotto is the answer. The secret lies in building layers of flavor—starting with shallots sautéed in butter and olive oil, finishing with lemon zest and fresh herbs. Recipes for dinner don’t need to be fussy to be fabulous. This risotto is proof that easy recipes can deliver gourmet results.
Perfect Pairings for Spring Risotto
Looking to round out your meal? A crisp white wine like Sauvignon Blanc complements the lemony notes beautifully. For a fuller table, serve it alongside grilled chicken or a fresh garden salad. It’s one of those sweet easy recipes that pairs well with lightly dressed greens and even a fruit-forward dessert. It’s an ideal dish for springtime dinner parties or cozy evenings at home.
Cooking Tips & Final Thoughts
Use warm broth to maintain a consistent temperature and ensure a creamy finish. Don’t overcook the asparagus—it should retain a slight crunch. Want to try something different? Swap in snap peas or fresh spinach for variety. As always, Patricia at Patricia Universe reminds you that the best easy recipes come from a blend of intuition, fresh ingredients, and joy in the kitchen. This dish is a celebration of all three.
Spring Risotto with Asparagus and Peas – Easy Recipes Delight
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely chopped
- 1½ cups Arborio rice
- ½ cup dry white wine
- 5 cups low-sodium chicken or vegetable broth, kept warm
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 bunch (about 1 lb) asparagus, tough ends snapped off, cut into 1-inch pieces
- 1 cup frozen peas, thawed
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat.
- Add shallot and cook until soft, about 2-3 minutes.
- Stir in Arborio rice and cook for 1 minute to toast.
- Pour in white wine and stir until absorbed.
- Add broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
- Continue until rice is creamy and al dente, about 20-25 minutes.
- Meanwhile, steam asparagus until just tender, about 3-4 minutes.
- Stir peas and cooked asparagus into risotto during the last 5 minutes of cooking.
- Remove from heat and stir in Parmesan, 2 tablespoons butter, lemon juice, and zest.
- Season to taste with salt and pepper. Sprinkle with parsley before serving if desired.
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