Pea, Corn, and Asparagus Risotto
recipe

A creamy and delightful risotto featuring fresh peas, sweet corn, and tender asparagus. Perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1 cup peas
- 1 cup corn
- 1 cup asparagus, chopped
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic. Heat olive oil in a pot and sauté the onions until soft.
2. Add Arborio rice and cook for a few minutes until the rice becomes translucent.
3. Pour in the white wine and let it evaporate.
4. Gradually add hot vegetable broth, one ladle at a time, stirring continuously. Add more liquid as the previous amount is absorbed.
5. After about 10 minutes, when the rice is halfway cooked, stir in peas, corn, and chopped asparagus.
6. Continue cooking until the rice is al dente and all the liquid is absorbed.
7. Remove the pot from heat and mix in the grated Parmesan cheese. Season with salt and pepper.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 320
- Protein: 10g
- Carbohydrates: 55g
- Fat: 8g
- Fiber: 5g
- Sodium: 400mg

Reviews: 3.55 (4227 reviews) ★★★★★ share