Lemon Risotto with Asparagus & Peas
This Lemon Risotto with Asparagus & Peas is a vibrant celebration of spring flavors, blending creamy richness with bright, zesty notes. Perfect for a cozy dinner or a special occasion, this dish comes together in just 30 minutes, making it both elegant and effortless.
Ingredients
- 1 cup arborio rice
- ½ cup white wine
- 1 clove garlic minced
- ½ large onion chopped
- 3 cups veggie stock
- 2 tablespoons butter I use non-dairy butter
- ½ tablespoon olive oil
- 1 egg yolk beaten
- 1 small lemon zest and juice
- ½ cup peas or however much you like
- 1 cup asparagus chopped into 1-inch pieces
- 4 basil leaves chopped
- handful of sprouts
- salt & pepper
- sun dried tomatoes optional
- shaved parmesan or pecorino optional
- red pepper flakes optional
- water or more stock if needed
Instructions
- Put veggie stock in a pan on the stove and simmer.
- In a large skillet over medium heat, heat butter, oil, onion, garlic, and a few pinches of salt. Cook until onion is soft, 4-5 minutes.
- Add rice, stir together, and let the rice toast for about 1 minute.
- Add white wine and half the lemon juice and let it cook, stirring for about 2 minutes until the wine is somewhat evaporated.
- Add stock, one ladle full at a time, stirring continuously. When stock becomes mostly cooked down, add the next ladle full. This process should take about 20 minutes. Add more stock or water if necessary.
- During the last few minutes of this process, add in asparagus and peas.
- Remove pan from heat. Mix in sun dried tomatoes, remaining lemon juice, lemon zest (reserve a bit for garnish at the end), beaten egg yolk, and cheese (if using). Stir together.
- Taste and adjust seasonings. Add more hot stock if necessary to reach your desired consistency.
- Scoop into bowls and garnish with lemon zest, sprouts, basil, red pepper flakes & grated cheese, if you like.
Tried this recipe?Let us know how it was!