Spring Risotto with Asparagus & Peas

Name: Spring Risotto with Asparagus & Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 as a main dish; 8 as a starter or side
Ingredients: 6 cups low-sodium chicken broth; 4 tablespoons unsalted butter, divided; 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces; ¼ teaspoon salt; Freshly ground black pepper; 1 cup frozen peas; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1½ cups Arborio rice; ½ cup dry white wine; ½ cup grated Parmigiano-Reggiano, plus more for serving

Prep 15m

Cook 30m

Total 45m

This spring risotto is a creamy and flavorful dish filled with tender asparagus, sweet peas, and Parmigiano-Reggiano. Cooked in low-sodium chicken broth and dry white wine, the Arborio rice becomes rich and velvety. Perfect for a light and satisfying meal, with a hint of indulgence.