This spring recipe highlights asparagus, peas, and lemon to create a bright and fresh take on a comfort for classic. Made with high-quality olive oil, it’s a healthier take on rich risottos that can often be found in restaurants. Risotto can sound intimidating to make at home, but this one is so easy. Try serving it with your favorite protein – I love the addition of wild-caught sockeye salmon on this dish.
After well over ten years of gluten-free living, risotto has become my favorite alternative to pasta. I love the creamy texture of arborio rice, which contains magnesium and other essential vitamins and minerals. While it does contain a significant amount of carbohydrates, the arborio rice in this recipe is balanced with plenty of fiber-rich seasonal vegetables like peas and asparagus which contain antioxidants. Peas also are a great source of plant protein!
The blanched asparagus in this recipe creates a striking green color – perfect for spring. It can be served as a side or topped with your favorite protein for a complete meal – I love the addition of wild-caught sockeye salmon on this dish.
PrintLighter Lemony Asparagus Risotto
Made with high-quality olive oil and lots of fibrous green veggies, this risotto healthier take on rich risottos that can often be found in restaurants.
Ingredients
- 1 large bunch asparagus
- 1 1/2 cups green peas (frozen)
- 1 leek, sliced and cut into half moons
- 8 cloves garlic, minced
- 4 tbsp. olive oil (divided into two 2 tbsp. Portions)
- 1 cup arborio rice
- 3 1/2 cups bone broth (I like the extra protein boost and richness this adds, but you can sub for vegetable stock like this (LINK) homemade option if you prefer)
- 1/2 cup parsley, chopped, plus additional for garnish
- Juice of one large lemon, plus slices for garnish
- Salt and pepper to taste
Instructions
- Bring a small pot of water to a boil on the stove.
- In the meantime, prep the asparagus by removing the ends and slicing the asparagus stalk into thirds. Separate your asparagus piece into two piles – one containing two cups of the middle sections, and one containing any remaining middles and the asparagus tops.
- Blanch the pile of asparagus containing two cups of middles by adding them to boiling water for about five minutes. Remove from heat, reserve 1 cup of the water, and drain rest of the water from the asparagus. Place 2 tbsp. olive oil, parsley, and both the blanched asparagus and cup of reserved water in a blender and purée until smooth. Set aside.
- Sauté the sliced leek and garlic in the remaining 2 tbsp. olive oil in a dutch oven until lightly browned. Add the rice and stir for about thirty seconds, careful not to let the rice burn or stick to the bottom of the pan.
- Add 1 cup of the bone broth, allowing it to simmer on medium heat until all of the broth is absorbed by the rice. Regularly stir the rice to ensure it doesn’t burn or stick to the bottom of the pan. Continue this process about 1 cup of liquid at a time, and when you add the final 1/2 cup of bone broth, add the remaining asparagus and frozen peas to the pot. Allow them to cook in the risotto for 2-3 minutes.
- Remove from heat, and add the asparagus sauce to the risotto with the juice of a lemon, and salt and pepper to taste. Add additional parsley to garnish and serve with your favorite protein for a healthier, comforting take on this classic dish.
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