Print

Creamy Spring Asparagus Risotto Recipe with Fresh Pea Shoots

creamy spring asparagus risotto - featured image
Print Recipe

A simple and soothing creamy risotto featuring fresh asparagus and vibrant pea shoots, perfect for spring dinners or light lunches.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 bunch fresh asparagus (about 1 lb/450g), trimmed and cut into 1-inch pieces
  • 1 cup fresh pea shoots (about 30g)
  • 5 cups vegetable broth (1.2 liters), homemade or store-bought, low-sodium recommended
  • ½ cup dry white wine (120ml), optional
  • 3 tablespoons unsalted butter (45g), divided
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup grated Parmesan cheese (75g), freshly grated
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice, optional

Instructions

  1. Prepare the broth: Pour vegetable broth into a medium saucepan and keep it at a gentle simmer over low heat.
  2. Sauté aromatics: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped shallot and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another minute without browning.
  3. Toast the rice: Add Arborio rice to the skillet, stirring constantly for about 2 minutes until grains are slightly translucent around edges but opaque in center.
  4. Deglaze with wine: Pour in dry white wine and stir until almost fully absorbed. If skipping wine, proceed to next step.
  5. Add broth gradually: Add warm broth one ladle (about ½ cup) at a time, stirring gently but constantly. Allow liquid to absorb before adding next ladle. Continue for 20-25 minutes until risotto is creamy and tender with slight bite.
  6. Add asparagus: About 10 minutes into adding broth, stir in asparagus pieces to cook tender but retain crunch.
  7. Finish with butter and cheese: Once broth is absorbed and risotto is creamy and al dente, remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and pepper to taste.
  8. Fold in pea shoots: Just before serving, gently fold in fresh pea shoots to wilt slightly but keep bright flavor and color.
  9. Add lemon juice: Squeeze in 1 tablespoon fresh lemon juice for a fresh lift, optional.

Notes

Keep broth warm to ensure even cooking. Stir gently but consistently to release rice starches for creaminess. Add broth slowly, allowing absorption before adding more. Use quality ingredients for best flavor. Risotto is best served immediately but can be reheated gently with added broth. For dairy-free, substitute butter with plant-based spread and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: risotto, asparagus, pea shoots, spring recipe, creamy risotto, vegetarian, easy dinner

Find it online: https://blipflavor.com/creamy-spring-asparagus-risotto-recipe-with-fresh-pea-shoots-easy-and-perfect/