Spring Pea & Asparagus Risotto

Spring Pea & Asparagus Risotto

Spring Pea & Asparagus Risotto


6 cups chicken broth

4 tablespoons of Olive Amelia Garlic Olive Oil

1 bunch asparagus, preferably thin, trimmed and cut into 1 inch pieces

1 cup frozen peas

1 medium yellow onion, finely chopped

1-1/2 cups Arborio rice

1/4 cup Olive Amelia Sicilian Lemon Balsamic Vinegar

Salt and Pepper to taste

1/2 cup grated Parmigiano-Reggiano, plus more for serving


In a medium pot, bring the broth to a simmer.

Meanwhile, in a large pot or Dutch oven, add 1 tablespoon of the Garlic Olive Oil over medium-low heat. Add the asparagus. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus.

Now add the peas and continue cooking until the peas are defrosted, about 1 minute.

Transfer the vegetables to a plate and set aside.

In the same pot over medium-low heat, add 2 tablespoons of the Garlic Olive Oil, add the onions, stirring frequently, until translucent, 2 to 3 minutes.

Add the rice, stirring constantly, until glossy and translucent around the edges, about 2 minutes.

Drizzle in the Sicilian Lemon Balsamic and cook until completely absorbed, about 1 minute.

Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes.