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–+ servings

Asparagus & Pea Risotto

Notes: this is such a beautiful spring side dish, full of flavor and veggies too. I love it paired with a green salad, and a main course like roasted chicken, salmon or halibut. It's fancy-feeling but oh-so-simple to actually make. Any leftovers are great reheated with a bit of broth or water.
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Course dinner, Kids, Side Dish, spring
Servings 8

Ingredients 

  • 2 cups white rice
  • 2 cartons or 8 cups vegetable or chicken stock
  • 1 bunch asparagus ends trimmed off, and cut into inch long pieces (or broccoli)
  • 1 cup frozen peas
  • 1/2 cup shredded parmesan cheese
  • 1 medium onion chopped finely
  • 3 cloves garlic chopped finely
  • 1 tbsp chives or basil (or both), chopped optional, or 1 tbsp dried italian seasoning
  • 2 tsp sea salt
  • 2 tsp pepper

Instructions

  • Add a dollop of olive oil to a large skillet (with sides), over medium heat. Add asparagus and cook for 5 minutes until slightly browned. Remove from the pan and add more olive oil, turning heat to medium low.
  • Add onion and garlic to the pan and saute until browned, approximately 5-6 minutes. Add dry rice and chopped herbs first, mixing around well. Sprinkle with a bit of pepper and sea salt. Turn heat back to medium
  • Add 1 cup broth next, and stir often until liquid is absorbed. Repeat until all the broth is gone and rice is cooked to your liking (adding water is great too if you need more liquid). Add frozen peas in to the last round of broth to cook.
  • Add asparagus back in to the pan, shredded cheese and salt and pepper towards the end. Optional to add more chopped herbs as well to garnish. Serve warm.