Spring Risotto (lemon, mint, peas, asparagus & arugula)

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serves 4-6
4-6 cups low sodium vegetable stock
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 small onion, finely diced
1 1/2 cup arborio rice
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup peas (if you don’t use fresh blanche, or you can use frozen…never canned!)
6 asparagus stalks, trimmed, cut into 4ths & blanched
1/2 cup grated parmesan cheese
course salt & pepper to taste
hand full of arugula leaves

Heat broth in a small saucepan over medium heat; keep warm. Meanwhile; in a medium sized sauce pan on medium-low heat melt butter & olive oil together. Add onion; cook until translucent, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Add rice; stirring until it is covered in the oil & butter & slightly translucent around edges, about 3 minutes. Add wine & lemon juice; cook until absorbed, about 2 minutes.

Cook rice by adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more) Repeat this process until the rice is tender. This could take anywhere between 20-25 minutes. The key here is to cook the risotto slowly.

Once the rice is ready, add blanched asparagus and peas; give it a good stir. Remove from heat; stir in cheese, mint and Parmesan. Check for salt & pepper. Right before serving add the arugula. Serve, topped with more cheese & lemon zest.

DIVA NOTE: If you like eating risotto when it’s a little looser, add another ladle of warm broth, stir quickly. No need to wait for the liquid to be absorbed. OR I’ve also had it in Italy, where a little cream & butter is added right before serving. The choice is yours.

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  • April 2018
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