How to cook risotto with balsamic-roasted asparagus and peas: step-by-step instructions

Risotto, often considered challenging, can be made easily with the right ingredients. In this recipe, the spotlight is on balsamic-glazed asparagus, accompanied by onions, peas, lemon, Parmesan, rice, and a rich stock. A comforting bowl of flavor awaits. This was reported by SSPDaily.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 to 6 servings

Ingredients:

• 1 pound of asparagus (thick ends trimmed and discarded)
• 1/4 cup of Filippo Berio extra virgin olive oil (divided)
• 1/2 teaspoon of salt (divided), plus more to taste
• 1 tablespoon of Filippo Berio balsamic glaze
• 1/2 medium onion (finely chopped)
• 2 cups of Arborio rice
• 5 to 6 cups of chicken or vegetable stock (homemade or store bought)

• 1 cup of peas (fresh or frozen)
• Finely grated zest from a lemon (about 1 tablespoon)
• 2 tablespoons of lemon juice
• 1/2 cup of finely grated Parmesan, plus more for serving

Method:

1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

2. Prep the asparagus by using a vegetable peeler. Starting about 3 inches below the tip, peel away the thin outer layer of each asparagus spear.

3. Place the asparagus spears on the baking sheet and drizzle with 2 tablespoons of olive oil and 1/8 teaspoon of salt. Toss to coat evenly.

4. Roast the asparagus in the preheated oven for 10 minutes, or until tender when pierced with a paring knife. Drizzle with the balsamic glaze.

5. Once cooled, cut the asparagus into 1-inch pieces and set aside.

6. In a 4-quart saucepan over medium-low heat, warm the remaining 2 tablespoons of olive oil. Add the chopped onions and 1/8 teaspoon of salt. Cook and stir until the onions become soft and translucent, about 4 to 5 minutes.

7. Add the rice to the pot and stir, coating the grains with olive oil. Cook for an additional 2 minutes.

8. Begin adding the broth by pouring in 2 cups of stock. Adjust the heat to maintain a steady simmer. Stir occasionally.

9. As the stock is mostly absorbed, continue adding the stock in 1/2-cup increments. Stir regularly and cook for about 20 to 25 minutes, or until the rice acquires a shiny and creamy texture and is slightly al dente. Add more salt if necessary.

10. Towards the end of the cooking process, stir in the peas and cook for an additional 2 to 3 minutes. Then, incorporate the roasted asparagus and stir over heat until fully warmed.

11. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and Parmesan. Serve the risotto in bowls, accompanied by additional Parmesan if desired.

In conclusion, this Risotto with Balsamic-Roasted Asparagus and Peas recipe offers a delightful blend of flavors and textures. Enjoy this comforting dish that beautifully balances the sweetness of balsamic glaze, the freshness of asparagus and peas, and the creamy richness of Parmesan-infused rice. Bon appétit!