The Savory
Ingredients
- 1 1/2 cups (300g) arborio rice
- 4 cups vegetable broth, warm
- 1/2 cup dry white wine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
Sauté the aromatics
Heat olive oil and 1 tbsp butter in a large, heavy-bottomed pan over medium heat. Add the onion and cook until translucent, about 4 minutes. Add garlic and cook for 30 seconds.
Toast the rice
Add the arborio rice and stir for 1-2 minutes until the grains are well coated and slightly translucent around the edges. Do not let the rice brown.
Deglaze with wine
Pour in the white wine and stir constantly until it is fully absorbed by the rice.
Add broth gradually
Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process takes about 18-20 minutes.
Cook the vegetables
With the last addition of broth, stir in the asparagus pieces and frozen peas. Cook for 2-3 minutes until tender-crisp and bright green.
Finish the risotto
Remove from heat. Stir in the remaining 1 tbsp butter, grated parmesan, and lemon zest. Season with salt and pepper to taste. The risotto should be creamy and loose — add a splash of broth if needed.
Rest and serve
Let the risotto rest for 2 minutes, then serve immediately in warm bowls. Garnish with extra parmesan, freshly ground black pepper, and a drizzle of olive oil.
Tips & Tricks
- Always use warm broth — cold liquid will stop the cooking process and result in a less creamy risotto.
- Stirring is essential for releasing the rice's starch, which creates the signature creamy texture.
- For added freshness, stir in a handful of chopped mint or basil just before serving.
- If using thicker asparagus, blanch it separately and add it at the very end to maintain its texture.