Nigella Pea And Asparagus Risotto is a delectable dish crafted with simple, wholesome ingredients. With tender asparagus, flavorful Parmigiano-Reggiano cheese, and creamy Arborio rice, this recipe requires 40 minutes to prepare and serves four hungry diners.
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💚 Why You’ll Love This Pea And Asparagus Risotto:
- Bursting with Fresh, Vibrant Flavors: The combination of tender asparagus and sweet peas brings a burst of freshness to each bite, enhancing the overall taste of the risotto.
- Creamy and Comforting Texture: With its creamy consistency, this risotto offers a comforting experience with every spoonful, making it a satisfying and indulgent dish.
- Versatile Dish for Any Meal: Whether you’re serving it for lunch or dinner, this risotto is a versatile option that can easily adapt to any occasion, adding a touch of elegance to your table.
❓ What Is Nigella Pea And Asparagus Risotto Recipe?
Nigella Pea And Asparagus Risotto is a creamy Italian rice dish made with Arborio rice, chicken broth, butter, onions, garlic, white wine, asparagus, peas, and Parmigiano-Reggiano cheese.
🍚 Nigella Pea And Asparagus Risotto Ingredients
- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, divided
- 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano-Reggiano,
🍛 How To Make Nigella Pea And Asparagus Risotto
- Heat the broth in a medium-sized pot until it starts to simmer.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat.
- Add the asparagus, salt, and pepper to the pot. Cook, stirring often, until the asparagus is slightly tender, about 2 to 4 minutes.
- Add the peas and cook for about 1 more minute until they thaw.
- Transfer the cooked vegetables to a plate and set aside.
- In the same pot, melt 2 tablespoons of butter over medium-low heat.
- Add the onions and cook until they turn clear, about 2 to 3 minutes.
- Add the garlic and cook for 1 more minute, being careful not to brown it.
- Add the rice and cook, stirring constantly, until it becomes shiny and translucent around the edges, about 2 minutes.
- Pour in the wine and cook until it’s absorbed, about 1 minute.
- Ladle about 1 cup of the simmering broth into the rice. Cook, stirring occasionally, until absorbed.
- Continue adding the broth, 1 cup at a time, stirring frequently until the rice is tender but still slightly firm, about 25 minutes.
- Stir in the cooked vegetables, Parmigiano-Reggiano cheese, and remaining tablespoon of butter.
- Taste and add salt and pepper if needed. If the risotto is too thick, add a bit of milk to thin it out.
- Spoon the risotto into bowls and serve, offering extra Parmigiano-Reggiano cheese at the table.
💭Recipe Tips:
- Use low-sodium chicken broth for a healthier option.
- Stir the risotto frequently to prevent sticking and ensure even cooking.
- Adjust the amount of Parmigiano-Reggiano cheese to suit your taste preference.
🥗 What To Serve With Pea And Asparagus Risotto:
Serve pea And asparagus risotto with crusty bread, fresh green salad, grilled or roasted vegetables,garlic bread,grilled chicken or fish.
🎚 How To Store Leftovers Pea And Asparagus Risotto
- In the fridge: Store leftovers pea and asparagus risotto in an airtight container for 3 days.
- In the freezer: Freeze leftovers pea and asparagus risotto in a freezer-safe container for 3 months.
🥵How To Reheat Leftovers Pea And Asparagus Risotto:
- In the oven: Reheat leftovers pea and asparagus risotto for 20 minutes at 350°F.
- In the microwave: Reheat leftovers pea and asparagus risotto on high for 2-3 minutes.
- On the stove: Reheat leftovers pea and asparagus risotto in a saucepan over medium heat for 2 minutes.
- In the air-fryer: Place leftovers pea and asparagus risotto in an air-fryer at for 5-7 minutes at 350°F.
FAQ’S
Can I Use Frozen Peas For Pea and Asparagus Risotto?
Yes, frozen peas can be used for Pea and Asparagus Risotto simply add them to the pot during the cooking process, allowing them to thaw and cook along with the other ingredients.
How Should The Onion Be Chopped For Pea And Asparagus Risotto?
The onion should be finely chopped for Pea and Asparagus Risotto this ensures that it cooks evenly and blends seamlessly into the dish, adding flavor without being too noticeable in the final result.
What Type Of Rice Is Used For Pea and Asparagus Risotto?
Arborio rice is used for Pea and Asparagus Risotto arborio rice is known for its high starch content, which releases during cooking, creating the creamy texture that is characteristic of risotto.
Can I Make Pea And Asparagus Risotto Spicy?
Yes, you can make Pea and Asparagus Risotto spicy by adding ingredients like red pepper flakes or diced chili peppers to the dish.
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Nigella Pea And Asparagus Risotto Nutrition Fact:
- Calories: 380
- Calories from Fat: 150
- Total Fat: 17g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 540mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 11g
Nigella Pea And Asparagus Risotto
Description
Nigella Pea And Asparagus Risotto is a delectable dish crafted with simple, wholesome ingredients. With tender asparagus, flavorful Parmigiano-Reggiano cheese, and creamy Arborio rice, this recipe requires 40 minutes to prepare and serves four hungry diners.
Ingredients
Instructions
- Heat the broth in a medium-sized pot until it starts to simmer.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat.
- Add the asparagus, salt, and pepper to the pot. Cook, stirring often, until the asparagus is slightly tender, about 2 to 4 minutes.
- Add the peas and cook for about 1 more minute until they thaw.
- Transfer the cooked vegetables to a plate and set aside.
- In the same pot, melt 2 tablespoons of butter over medium-low heat.
- Add the onions and cook until they turn clear, about 2 to 3 minutes.
- Add the garlic and cook for 1 more minute, being careful not to brown it.
- Add the rice and cook, stirring constantly, until it becomes shiny and translucent around the edges, about 2 minutes.
- Pour in the wine and cook until it’s absorbed, about 1 minute.
- Ladle about 1 cup of the simmering broth into the rice. Cook, stirring occasionally, until absorbed.
- Continue adding the broth, 1 cup at a time, stirring frequently until the rice is tender but still slightly firm, about 25 minutes.
- Stir in the cooked vegetables, Parmigiano-Reggiano cheese, and remaining tablespoon of butter.
- Taste and add salt and pepper if needed. If the risotto is too thick, add a bit of milk to thin it out.
- Spoon the risotto into bowls and serve, offering extra Parmigiano-Reggiano cheese at the table.
Notes
- Use low-sodium chicken broth for a healthier option.
Stir the risotto frequently to prevent sticking and ensure even cooking.
Adjust the amount of Parmigiano-Reggiano cheese to suit your taste preference.