Indulge in the vibrant flavors of spring with this creamy risotto, featuring tender asparagus, sweet peas, and the bright finish of Lemongrass Mint White Balsamic Vinegar. A beautiful dish that celebrates the season’s freshest ingredients.
Ingredients
- 6 c. chicken broth
- 4 Tbsp Olive Amelia's Extra Virgin Olive Oil
- 1 bunch asparagus (preferably thin), trimmed and cut into 1-inch pieces
- 1 c. frozen peas
- 1 medium yellow onion, finely chopped
- 1½ c. Arborio rice
- ¼ c. Olive Amelia's Lemongrass Mint White Balsamic Vinegar
- Salt and pepper, to taste
- ½ c. grated Parmigiano-Reggiano, plus more for serving
Directions
- In a medium pot, bring the chicken broth to a simmer.
- In a large pot or Dutch oven, heat 1 tablespoon of Extra Virgin Olive Oil over medium-low heat. Add the asparagus and cook, stirring frequently, until tender-crisp, about 2 to 4 minutes depending on thickness.
- Add the peas and cook for about 1 minute, until just defrosted. Transfer the vegetables to a plate and set aside.
- In the same pot, heat 2 more tablespoons of Extra Virgin Olive Oil. Add the chopped onion and cook, stirring frequently, until translucent, about 2 to 3 minutes.
- Stir in the Arborio rice and cook, stirring constantly, until the grains are glossy and slightly translucent around the edges, about 2 minutes.
- Drizzle in the Lemongrass Mint White Balsamic Vinegar and cook until fully absorbed, about 1 minute.
- Add 1 cup of the simmering broth to the rice and cook, stirring occasionally, until the liquid is absorbed.
- Continue adding broth 1 cup at a time, stirring frequently and allowing it to absorb between additions, until the rice is creamy and al dente, about 25 minutes total.
- Stir in the reserved vegetables and the grated Parmigiano-Reggiano. Season with salt and pepper to taste.
- Serve warm with additional cheese sprinkled on top, if desired.