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Spring Vegetable Risotto (No Wine)

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Risotto:
  • 6½ cups vegetable broth or chicken broth
  • 3 tablespoons olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1½ cups arborio rice
  • 3 tablespoons fresh lemon juice
  • 1 bunch asparagus 1 lb, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • Garnish:
  • Fresh basil or parsley chopped
  • Extra Parmesan cheese
  • Lemon wedges

Instructions
 

  • Heat broth in saucepan. Keep warm on low heat.
  • Heat olive oil in large heavy-bottomed pan over medium heat.
  • Add onion. Cook 4 to 5 minutes until soft.
  • Add garlic. Cook 30 seconds.
  • Add arborio rice. Stir to coat. Toast 2 minutes.
  • Add lemon juice. Stir until absorbed.
  • Add one ladle warm broth. Stir frequently until absorbed.
  • Continue adding broth one ladle at a time. Stir after each addition. This takes 20 to 25 minutes.
  • After 15 minutes, add asparagus. Continue adding broth.
  • When rice is almost tender, add peas. Add one more ladle broth.
  • Cook 3 to 4 more minutes until peas are tender and rice is creamy.
  • Remove from heat. Stir in Parmesan, butter, and lemon zest.
  • Season with salt and pepper.
  • Serve immediately. Garnish with herbs, Parmesan, and lemon wedges.

Notes

  • Keep broth warm throughout cooking Stir frequently but not constantly —every 30 seconds
  • Do not rush — slow liquid addition creates creaminess
  • Taste rice after 20 minutes — should be al dente
  • Add asparagus after 15 minutes
  • Add peas for last 3 to 4 minutes
  • Finish with butter and cheese for extra creaminess
  • Serve immediately — thickens as it sits
  • Use arborio rice — regular rice does not work
  • No wine needed — lemon juice provides acidity