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BAKED LEMON RISOTTO WITH ASPARAGUS AND PEAS

Risotto is a great base to feature spring vegetables. It’s the perfect side dish and is easy enough to adapt for a main meal.


I’m eager to plan my spring garden and I’ve been dreaming of asparagus and peas, the ideal spring vegetables. Pairing them with a warm and creamy risotto is just the thing to warm things up.

Growing up I was never a fan of asparagus but it has grown on me and now it’s one of my favorite vegetables.

BAKED LEMON RISOTTO WITH ASPARAGUS AND PEAS RECIPE
Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas.



INGREDIENTS

  • 1 cup frozen sweet peas, thawed
  • 15-20 asparagus spears
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/4 cup chopped onion
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1.5 cups chicken broth
  • 1.5 cups warm water
  • Ground pepper to taste
  • 1 fresh lemon, juiced
  • 1 cup shredded Parmesan cheese
  • Fresh thyme leaves

INSTRUCTIONS

  1. Preheat the oven to 375 °F. Place the asparagus spears on a baking sheet lined with aluminum foil and drizzle with olive oil.
  2. In a large pot on medium heat, add 1 tablespoon olive oil and sauté the onion, about 3-4 minutes. Add the rice and stir for a minute. Pour in the wine and mix until the wine has been absorbed by the rice.
  3. Season with freshly ground pepper and stir in the water and chicken broth.
  4. Transfer the rice mixture to a casserole pan and place the rice in the oven. Bake the risotto until the liquid has been absorbed, for a total of 30 minutes.
  5. Add the baking sheet of asparagus to the oven for the last 10 minutes, and bake until the asparagus has roasted.
  6. Remove the rice from the oven and add 1 tablespoon of butter, the lemonjuice and the roasted asparagus and peas and stir gently to combine. Top with the Parmesan cheese and fresh thyme leaves.

Recipe Source : BAKED LEMON RISOTTO WITH ASPARAGUS AND PEAS @ homeandplate
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