Risotto with Asparagus Mint and Lemon
Bright, fresh, and full of flavor, this Risotto with Asparagus, Mint, and Lemon brings a spring-inspired twist to a classic Italian dish. Creamy Arborio rice is perfectly cooked with white wine and flavorful vegetable broth, then infused with the vibrant zest of lemon and the gentle herbal notes of fresh mint. Tender asparagus and optional sweet peas add a delightful pop of texture and color, while a sprinkle of Parmesan cheese ties everything together with a rich, savory finish. This elegant yet approachable recipe is perfect for dinner parties or a cozy weeknight meal, offering a restaurant-quality dish in just 45 minutes. Packed with seasonal ingredients and simple cooking techniques, this risotto is a celebration of fresh flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 large, minced Garlic clove
- 0.5 cups Dry white wine
- 4 cups Vegetable broth
- 1 pound, trimmed and cut into 1-inch pieces Asparagus
- 0.5 cups Spring peas (optional)
- 0.75 cups, freshly grated Parmesan cheese
- 1 teaspoon Lemon zest
- 0.25 cups, chopped Mint leaves
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable broth in a small pot over medium-low heat and keep it warm throughout the cooking process.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened, about 3 minutes. Stir in the minced garlic and sauté for an additional 1 minute.
Add the Arborio rice to the pan and cook, stirring frequently, for about 2 minutes, until the edges of the grains are translucent.
Pour in the white wine and cook, stirring, until fully absorbed.
Begin adding the warm broth to the rice one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and tender but still slightly al dente, about 18-20 minutes.
Meanwhile, in a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus (and peas, if using) and sauté for 3-4 minutes, until just tender. Set aside.
When the risotto is nearly finished, stir in the cooked asparagus, peas (if using), grated Parmesan cheese, lemon zest, chopped mint, and the remaining tablespoon of butter. Adjust seasoning with salt and black pepper to taste.
Remove the risotto from heat and let it rest for 2 minutes before serving.
Serve immediately, garnished with additional Parmesan cheese, mint leaves, or a light grating of lemon zest, if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 32.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1168 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3431 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
