Ingredients
Scale
- 1 cup Arborio rice
- 1 ½ cups fresh asparagus, chopped
- 1 cup green peas (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 2 shallots, finely chopped
- ¾ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- Fresh herbs (such as basil or parsley), chopped to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add shallots and sauté until translucent, about 3-4 minutes.
- Stir in the Arborio rice and toast for 2 minutes until slightly translucent at the edges.
- Gradually add warm vegetable broth, one ladle at a time, stirring until mostly absorbed before adding more.
- After about 10 minutes, add chopped asparagus and peas. Continue cooking until vegetables are tender and rice is al dente, about 15-20 minutes total.
- Remove from heat; stir in Parmesan cheese, lemon juice, zest, and fresh herbs. Adjust seasoning if needed.
Notes
- Feel free to substitute seasonal vegetables like zucchini or spinach for variety.
- Experiment with different cheeses; goat cheese can offer a tangy twist.
- For creaminess when reheating leftovers, add a splash of vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg