Spring Pea and Asparagus Risotto
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Cookie and Kate · by Cookie and Kate★ 4.9

Spring Pea and Asparagus Risotto

NUTRITION · PER SERVING80M COOK
CAL 32%·PRO 45%
CARBS 78G48% OF CAL
12G FIBER59G OTHER7G TOTAL SUGAR
FAT 31G43% OF CAL
12G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked springtime risotto made with brown arborio rice, asparagus, peas, and parmesan finished with lemon and parsley. Light and seasonal, it's an elegant vegetarian main.

mainitaliangrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil, divided
  • 1 cup chopped yellow onion (about 1 small yellow onion, chopped)
  • 2 cloves garlic, pressed or minced
  • 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
  • 1 1/2 cups short-grain brown rice
  • 1 big bunch of fresh asparagus spears (about 1 pound)
  • 1 1/2 cups fresh English peas (about 8 ounces)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon sea salt, more to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste
  • Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
  • Handful chopped fresh parsley, for garnish
PREP
15M
SODIUM
1276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.