Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups vegetable broth, kept warm
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas, fresh or frozen
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the vegetable broth in a saucepan and keep it at a gentle simmer.
- In a large pot, heat olive oil and sauté the chopped onion until softened.
- Add Arborio rice and toast for 2-3 minutes, then deglaze with white wine if using.
- Add warm broth one ladleful at a time, stirring until absorbed, for about 20-25 minutes.
- Halfway through cooking, stir in asparagus and peas.
- Remove from heat and mix in Parmesan cheese and butter. Season with salt and pepper.
- Serve immediately, garnished with more Parmesan or fresh herbs if desired.
Notes
- Always use warm broth to maintain cooking temperature.
- Stir frequently to achieve the creamy texture of the risotto.
- Taste as you go for perfectly balanced seasoning.
- Cook rice al dente for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg