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Fresh Pea and Asparagus Risotto

6 Ratings
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Serves: 8 (about 1 cup each)
Source: Cook time: 30 minutes

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All you need:

  • 5 1/2 c. Hy-Vee chicken broth
  • 4 tbsp Hy-Vee butter, divided
  • 2 cloves garlic, minced
  • 2 c. Arborio rice
  • 1/2 c. dry white wine, such as Pino Grigio, or chicken broth
  • 4 oz asparagus spears, trimmed and cut into 1-inch lengths
  • 2 c. fresh baby peas
  • 1 tsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh Italian parsley
  • 1/4 tsp Hy-Vee black pepper
  • 1/4 c. Hy-Vee shredded Parmesan cheese

All you do:

  1. In a medium saucepan, heat chicken broth over medium-high heat until very hot. Reduce heat to keep broth hot.
  2. In a large heavy-bottomed saucepan, melt 2 tablespoons butter over medium heat. Add garlic; cook until tender, stirring occasionally with a wooden spoon. Add rice; cook and stir about 3 minutes or until slightly fragrant. Pour in wine and stir until absorbed, about 1 minute.
  3. Add 1/2 cup of hot broth to rice; bring to a boil and then adjust heat to maintain a lively simmer. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time, at intervals of about 2 to 3 minutes. Add asparagus and peas with last addition of broth. If risotto is too thick, stir in 1 to 2 tablespoons more broth.
  4. Remove saucepan from heat. Stir in lemon zest and juice, parsley and pepper. Add remaining 2 tablespoons butter and Parmesan cheese. Serve risotto immediately.

Daily Values:

15% vitamin A 6% calcium
30% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 290 Protein: 8g
Carbohydrate: 46g Saturated Fat: 4.5g
Cholesterol: 20mg Sodium: 650mg
Dietary Fiber: 4g Sugars: 3g
Fat: 7g Trans fats: 0g
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