This delicious and creamy Pea and Asparagus Risotto by Nigella Lawson is a quick, easy, and nutritious meal. With fresh, seasonal vegetables and simple ingredients, it’s the perfect comforting dish for any day. You can easily adapt it with other veggies you have on hand for a flavorful, satisfying meal.
Ingredients Needed
- 6 cups (1.4L) low-sodium chicken broth
- 4 tablespoons (60g) unsalted butter, divided
- 1 bunch asparagus, preferably thin, trimmed and cut into 1-inch (2.5 cm) pieces
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup (150g) frozen peas
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups (300g) Arborio rice
- ½ cup (120ml) dry white wine
- ½ cup (50g) grated Parmigiano-Reggiano, plus more for serving
How To Make Pea and Asparagus Risotto
- Simmer the Broth: In a medium pot, bring the chicken broth to a simmer.
- Cook the Asparagus and Peas: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat. Add the asparagus, salt, and a few grinds of black pepper. Cook, stirring frequently, until the asparagus is tender-crisp, about 2-4 minutes (depending on thickness). Add the peas and continue cooking for about 1 minute, until defrosted. Transfer the vegetables to a plate and set aside.
- Sauté the Onion and Garlic: In the same pot, melt 2 tablespoons of butter over medium-low heat. Add the chopped onion and cook, stirring frequently, until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more, making sure not to brown it.
- Toast the Rice: Add the Arborio rice and cook, stirring constantly, until the rice is glossy and translucent around the edges, about 2 minutes. Pour in the wine and cook until it is absorbed about 1 minute.
- Cook the Risotto: Ladle 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth 1 cup at a time, stirring frequently, until absorbed, and the rice is al dente and creamy, about 25 minutes. Keep an eye on the rice to avoid sticking.
- Finish the Risotto: Stir the reserved asparagus and peas back into the rice, along with the grated Parmigiano-Reggiano and the remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper if needed. If the risotto is too thick, thin it with a splash of milk.
- Serve: Spoon the risotto into bowls, topping with extra Parmigiano-Reggiano at the table. Enjoy!
Recipe Tips
- Stir frequently: While cooking the rice, make sure to stir it often to prevent it from sticking and to ensure a creamy texture.
- Use hot broth: Keep the broth simmering on low heat while you add it to the rice. This helps the rice cook evenly and absorb the liquid better.
- Don’t overcook the asparagus: Cook the asparagus just until tender-crisp. Overcooking will make it mushy and lose its bright flavor.
- Add a splash of milk: If the risotto becomes too thick, thin it with a little milk to maintain the creamy consistency without adding extra broth.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover risotto cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Freeze: Let the risotto cool completely before transferring it to a freezer-safe container. It can be frozen for up to 1 month. Thaw in the fridge before reheating.
- Reheat: Transfer the risotto to a pan and heat over low heat for about 5-7 minutes. Stir occasionally and add a splash of milk or broth to restore the creamy texture.
Nutrition Facts
Serving Size: 1 cup (227g)
- Calories: 380
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 540mg
- Potassium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 11g
Try More Nigella Recipes:
- Nigella Chicken Stroganoff
- Nigella Lawson Mushy Peas Recipe
- Nigella Barley Risotto
- Nigella Cream Cheese Frosting
Nigella Pea And Asparagus Risotto
Description
This delicious and creamy Pea and Asparagus Risotto by Nigella Lawson is a quick, easy, and nutritious meal. With fresh, seasonal vegetables and simple ingredients, it’s the perfect comforting dish for any day. You can easily adapt it with other veggies you have on hand for a flavorful, satisfying meal.
Ingredients
Instructions
- Simmer the Broth: In a medium pot, bring the chicken broth to a simmer.
- Cook the Asparagus and Peas: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat. Add the asparagus, salt, and a few grinds of black pepper. Cook, stirring frequently, until the asparagus is tender-crisp, about 2-4 minutes (depending on thickness). Add the peas and continue cooking for about 1 minute, until defrosted. Transfer the vegetables to a plate and set aside.
- Sauté the Onion and Garlic: In the same pot, melt 2 tablespoons of butter over medium-low heat. Add the chopped onion and cook, stirring frequently, until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more, making sure not to brown it.
- Toast the Rice: Add the Arborio rice and cook, stirring constantly, until the rice is glossy and translucent around the edges, about 2 minutes. Pour in the wine and cook until it is absorbed about 1 minute.
- Cook the Risotto: Ladle 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth 1 cup at a time, stirring frequently, until absorbed, and the rice is al dente and creamy, about 25 minutes. Keep an eye on the rice to avoid sticking.
- Finish the Risotto: Stir the reserved asparagus and peas back into the rice, along with the grated Parmigiano-Reggiano and the remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper if needed. If the risotto is too thick, thin it with a splash of milk.
- Serve: Spoon the risotto into bowls, topping with extra Parmigiano-Reggiano at the table. Enjoy!
Notes
- Stir frequently: While cooking the rice, make sure to stir it often to prevent it from sticking and to ensure a creamy texture.
- Use hot broth: Keep the broth simmering on low heat while you add it to the rice. This helps the rice cook evenly and absorb the liquid better.
- Don’t overcook the asparagus: Cook the asparagus just until tender-crisp. Overcooking will make it mushy and lose its bright flavor.
- Add a splash of milk: If the risotto becomes too thick, thin it with a little milk to maintain the creamy consistency without adding extra broth.
Nigella Pea And Asparagus Risotto