Asparagus and Peas Risotto with Lemon & Tarragon
Spring time is a lovely time of the year; everything around us is perking up. We are more interested in recipes with fresh vegetables, like this Asparagus and Peas Risotto with Lemon & Tarragon.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 1 bunch asparagus
- 1 cup frozen peas thawed
- 1/2 onion chopped
- 1 tablespoon olive oil
- 1/2 cup carnaroli rice or arborio rice
- 1/4 cup white wine
- 1 3/4 cups vegetable stock or chicken stock
- 2 ounces mascarpone cheese
- salt and pepper
- 1/4 cup parmesan cheese grated
- 1 tablespoon lemon juice
- 1 teaspoon tarragon finely chopped
Instructions
- Wash the asparagus and cut them in 1-2 inch long pieces. Cook them, together with the peas in slightly salted water for about 2-3 minutes. Drain and cool in ice bath, to stop the cooking process.
- Heat the butter to a Dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
- Add the white wine and allow it to be absorbed by the rice. Once absorbed, add the stock, ladle by ladle until all liquids are absorbed by the rice.
- When the stock is absorbed, add the mascarpone and the Parmesan cheese. Mix and add the vegetables and allow them to warm up.
- Add salt and pepper to taste, then add lemon juice and tarragon and taste again.
- Divide over 2 plates or bowl, sprinkle with some Parmesan cheese and a few tarragon sprigs.
Notes
1. You can omit the wine, but then add 1/4 cup of vegetable of chicken stock
Nutrition
Calories: 567kcal | Carbohydrates: 65g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Sodium: 697mg | Fiber: 10g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram