This easy and creamy risotto, inspired by Nigella Lawson, is the perfect comfort meal for any day. Packed with fresh asparagus, peas, and Parmesan, it’s a nutritious, flavorful dish that’s quick to make and perfect for using simple, seasonal ingredients. Enjoy a warm, hearty bowl of deliciousness with every bite!
Ingredients Needed:
- 45 ml olive oil, divided
- 150 g chopped yellow onion (about 1 small onion)
- 2 cloves garlic, pressed or minced
- 1.2 L vegetable broth, divided
- 300 g brown arborio/short-grain brown rice
- 450 g fresh asparagus
- 180 g fresh English peas
- 100 g freshly grated Parmesan cheese
- 120 ml dry white wine, optional
- 45 g unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste.
- Zest and juice of ½ lemon (about ¼ teaspoon zest and 1 tablespoon juice)
- Handful of chopped fresh parsley, for garnish.
How To Make Pea And Asparagus Risotto Recipe?
- Preheat the Oven: Make sure your oven racks are in the middle and lower third positions. Preheat to 190°C (375°F).
- Sauté the Onion and Garlic: Heat 2 tablespoons (30 ml) olive oil in a medium Dutch oven over medium heat until shimmering. Add 1 cup (150 g) chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Cook the Rice: Add 4 cups (960 ml) vegetable broth (or 3 cups broth + 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in 1 ½ cups (300 g) brown arborio rice. Cover again and bake in the oven for 55 minutes.
- Prepare the Asparagus: While the rice is baking, snap off the tough ends of 1 bunch of fresh asparagus and discard them. Slice the asparagus spears diagonally into 1 ½-inch (4 cm) pieces. Toss with 1 tablespoon (15 ml) olive oil and a sprinkle of salt and pepper. Set aside.
- Roast the Asparagus: After the rice has baked for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the risotto from the oven and stir in 1 ½ cups (180 g) fresh peas. Cover the pot and return it to the oven for 10 minutes to steam the peas.
- Finish the Risotto: After the peas have steamed, remove the risotto from the oven, but leave the asparagus in for another 5-10 minutes to roast to your liking. Remove the lid from the risotto and stir in 1 cup (240 ml) broth, 1 cup (100 g) grated Parmesan, ½ cup (120 ml) dry white wine (optional), 3 tablespoons (45 g) diced unsalted butter, 1 teaspoon sea salt, freshly ground black pepper, a pinch of red pepper flakes, and the zest and juice of ½ lemon. Stir vigorously for 2-3 minutes until the rice becomes creamy.
- Serve: Stir in the roasted asparagus, adjust the seasoning with additional salt and pepper if needed. Divide the risotto into bowls and garnish with a handful of chopped fresh parsley before serving.
Recipe Tips:
- Use Fresh Ingredients: Fresh asparagus and peas improve the taste and texture. Go for tender, seasonal vegetables for the best flavor.
- Let the Risotto Rest: After baking, let the risotto sit for a few minutes. This helps the rice absorb flavors and become extra creamy.
- Adjust the Broth: If the risotto feels too dry, add a bit more broth. The rice may need more liquid for the right texture.
- Roast Asparagus Well: Roast asparagus until the edges are slightly crispy for a richer flavor. Be careful not to overcook it—aim for tenderness and color.
- Stir for Creaminess: Stir the risotto after adding Parmesan and butter for 2-3 minutes to get the creamy, rich texture you want.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover risotto to cool to room temperature, then place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Freeze the risotto for up to 1 month. Once cooled, store it in a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat with a little broth or water.
- Reheat: Heat the risotto on low heat in a pan, adding broth or water as needed, stirring until heated through.
Nutrition Facts:
- Calories: 340 kcal
- Total Fat: 14 g
- Saturated Fat: 3 g
- Cholesterol: 15 mg
- Sodium: 420 mg
- Potassium: 550 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 7 g
Try More Nigella Lawson Recipes:
Nigella Pea And Asparagus Risotto Recipe
Description
This easy and creamy risotto, inspired by Nigella Lawson, is the perfect comfort meal for any day. Packed with fresh asparagus, peas, and Parmesan, it’s a nutritious, flavorful dish that’s quick to make and perfect for using simple, seasonal ingredients. Enjoy a warm, hearty bowl of deliciousness with every bite!
Ingredients
Instructions
- Preheat the Oven: Make sure your oven racks are in the middle and lower third positions. Preheat to 190°C (375°F).
- Sauté the Onion and Garlic: Heat 2 tablespoons (30 ml) olive oil in a medium Dutch oven over medium heat until shimmering. Add 1 cup (150 g) chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Cook the Rice: Add 4 cups (960 ml) vegetable broth (or 3 cups broth + 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in 1 ½ cups (300 g) brown arborio rice. Cover again and bake in the oven for 55 minutes.
- Prepare the Asparagus: While the rice is baking, snap off the tough ends of 1 bunch of fresh asparagus and discard them. Slice the asparagus spears diagonally into 1 ½-inch (4 cm) pieces. Toss with 1 tablespoon (15 ml) olive oil and a sprinkle of salt and pepper. Set aside.
- Roast the Asparagus: After the rice has baked for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the risotto from the oven and stir in 1 ½ cups (180 g) fresh peas. Cover the pot and return it to the oven for 10 minutes to steam the peas.
- Finish the Risotto: After the peas have steamed, remove the risotto from the oven, but leave the asparagus in for another 5-10 minutes to roast to your liking. Remove the lid from the risotto and stir in 1 cup (240 ml) broth, 1 cup (100 g) grated Parmesan, ½ cup (120 ml) dry white wine (optional), 3 tablespoons (45 g) diced unsalted butter, 1 teaspoon sea salt, freshly ground black pepper, a pinch of red pepper flakes, and the zest and juice of ½ lemon. Stir vigorously for 2-3 minutes until the rice becomes creamy.
- Serve: Stir in the roasted asparagus, adjust the seasoning with additional salt and pepper if needed. Divide the risotto into bowls and garnish with a handful of chopped fresh parsley before serving.
Notes
- Use Fresh Ingredients: Fresh asparagus and peas improve the taste and texture. Go for tender, seasonal vegetables for the best flavor.
- Let the Risotto Rest: After baking, let the risotto sit for a few minutes. This helps the rice absorb flavors and become extra creamy.
- Adjust the Broth: If the risotto feels too dry, add a bit more broth. The rice may need more liquid for the right texture.
- Roast Asparagus Well: Roast asparagus until the edges are slightly crispy for a richer flavor. Be careful not to overcook it—aim for tenderness and color.
- Stir for Creaminess: Stir the risotto after adding Parmesan and butter for 2-3 minutes to get the creamy, rich texture you want.
Nigella Pea And Asparagus Risotto Recipe