Description
A creamy and delicious pea and asparagus risotto.
Ingrédients
L'échelle
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 cup asparagus, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep warm.
- In a large pan, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until soft.
- Add Arborio rice, stirring for 2 minutes.
- Pour in a ladle of warm broth, stir until absorbed.
- Add chopped asparagus and peas after 10 minutes.
- Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.
- Stir in Parmesan cheese, season with salt and pepper.
- Serve warm, garnished with additional cheese if desired.
Notes
- Use fresh seasonal asparagus for best flavor.
- Adjust broth quantity based on desired creaminess.
- Pair with a light salad for a complete meal.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 2g
- De Sodium: 500mg
- La graisse: 10g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 55g
- La fibre: 4g
- La protéine: 12g
- Le taux de cholestérol: 5mg
Mots-clés: pea and asparagus risotto