Spring Risotto with Asparagus and Peas! Spring is here! Celebrate the flavors and produce of spring by making this delicious and fabulous spring risotto! Asparagus, peas and hints of lemon, this risotto is amazing!
It’s April 2nd and I am curled up under a blanket (no school today) because it’s 22 degrees outside. Yesterday was Easter Sunday and my family and I had a great time at the Edgewater Hotel’s Easter brunch. They had lots of activities set up for the kids, 4 or 5 dessert tables and a candy table. . and the Easter bunny was there.
My husband and I spent some time last night planning our summer vacation . . yes, I said summer and it doesn’t even feel like spring is here yet in Wisconsin. It’s coming. . I know it is. Maybe not this week (there’s snow in the forecast) but it’s coming.
Spring weather might not be here yet but we can certainly celebrate spring with food!
One of my favorite things to make and eat in the spring is asparagus. I love it so much! Roasted with fresh lemon zest, shaved on a pizza, blended up to make a pesto, and in this tart. The possibilities are endless. And speaking of my asparagus gruyere tart, over 11,000 of you downloaded the recipe, shared your photos and enjoyed it for Easter Sunday!
Spring Risotto with Asparagus and Peas
Today, I’m sharing my Spring Risotto with Asparagus and Peas!!! I absolutely love risotto! It takes a little bit of time and attention but it’s so worth it! This risotto has all the spring flavor and freshness you could ask for. . I loved the hints of lemon, the slight cheesy nuttiness from the parmesan and, of course, the lovely and delicious asparagus and peas. So good!
Le Creuset Giveaway!
Today I have the honor of partnering with The Feed Feed and Le Creuset to giveaway THREE pieces from their brand new Provence Collection!! Well, five pieces if you count each mini round cocotte you can win (winner will get three!).
All of these photos are from lecreuset.com. I am blown away by this beautiful color and if you are not familiar with Le Creuset cookware, keep reading. I think every kitchen needs an enameled cast iron Dutch oven!
“The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. The enameled Dutch oven needs no seasoning, and it’s suitable for both stovetop and oven use.
Le Creuset produced the first enameled cast iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled artisans hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make Le Creuset unsurpassed in both beauty and quality.”
To Enter The Giveaway
One lucky winner will win the following: (1) 5.5 qt. Dutch Oven, A Set of 3 Mini Cocottes, (1) Heritage Covered Rectangular Casserole
To enter the giveaway, please enter on my Instagram post. You can also leave a comment here for a second chance to win!!! Good luck!
- 1½ tablespoons good quality extra virgin olive oil
- 1½ tablespoons unsalted butter
- 1 onion, peeled and diced
- 1½ cups Arborio rice
- ⅔ cup dry white wine
- 5 to 6 cups simmering chicken stock*
- 1 pound thin asparagus, ends removed and chopped into 1½ inch pieces
- 10 ounces frozen peas, defrosted
- 1 tablespoon freshly grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- ¼ to ½ cup freshly grated Parmesan cheese, plus extra for serving
- fresh parsley, finely diced
- Heat the olive oil and butter in a round Dutch oven over medium heat. Add the onion and sauté for about 4 to 6 minutes, or until tender. Add the rice and stir for a minute to coat with all the onion, oil and butter goodness.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the simmering chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 25 to 30 minutes total.
- Meanwhile, blanch the asparagus in boiling salted water for 3 to 4 minutes; they will turn bright green. Immediately transfer the asparagus into an ice bath.
- When the risotto has been cooking for about 15 minutes, add in the asparagus and the peas, and add the lemon zest, 2 teaspoons salt, and 1 teaspoon pepper and the lemon juice. Continue cooking and adding the chicken stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is done, turn off the heat and stir in the Parmesan cheese. Remove from the heat, taste and season with more salt and pepper if needed and garnish with some fresh parsley. Serve with more Parmesan cheese if desired. Enjoy!
Adapted from Ina’s recipe
This giveaway is sponsored by Le Creuset and The Feed Feed.