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    Oh My Veggies » Vegetarian Recipes » Vegetarian & Vegan Pasta Recipes

    Spring Risotto with Asparagus and Peas

    Published: Mar 27, 2018 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A rich, creamy veggie dish that manages to be cozy and fresh all at the same time. This recipe also gives you the inside on how to make perfect risotto.

    risotto, asparagus, peas, and sun-dried tomatoes in a white bowl

    Spring Risotto with Asparagus and Peas

    A rich, creamy veggie dish that manages to be cozy and fresh all at the same time. This recipe also gives you the inside on how to make perfect risotto.
    Print Recipe Pin Recipe Email Recipe
    0 minutes
    Total Time: 45 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Spring Risotto with Asparagus and Peas, vegetarian risotto
    Servings: 2 servings
    Calories: 1051kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tbsp olive oil
    • 2 shallots finely chopped
    • 4 scallions finely chopped
    • 2 cloves garlic minced
    • 1 cup Arborio rice
    • ⅔ cup dry white wine
    • 4 - 6 cups vegetable broth kept hot on the stove
    • ⅓ cup heavy cream
    • ½ cup Parmesan grated
    • 1 cup fava beans shelled
    • ½ cup sun-dried tomatoes in oil, drained and chopped
    • 1 lemon cut into thin wedges
    • kosher salt
    • Black Pepper
    US Customary - Metric

    Instructions

    • Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
    • Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
    • Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
    • Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
    • Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
    • Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
    • Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
    • Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.

    Notes

    Want to make this dish gluten-free? Use Barley instead of Arborio rice. Barley is "done" when it's al dente but it may take a little longer in the process above - about 35 minutes.

    Nutrition

    Calories: 1051kcalCarbohydrates: 142gProtein: 28gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 71mgSodium: 5201mgPotassium: 1592mgFiber: 14gSugar: 27gVitamin A: 3787IUVitamin C: 47mgCalcium: 439mgIron: 10mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Herbed Mushroom Potato Bake
    Strawberry Clafoutis »

    Vegetarian Main Dishes, Vegetarian Recipes asparagus, peas, risotto, vegetarian

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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