English Peas, Asparagus, and Lemon Risotto (Gluten Free)
Creamy and with lots of fresh flavors, this risotto is sure to be a perfect meal or side dish!
Equipment
- 1 5 qt saucepan or skillet
Ingredients
- 1½ cups Arborio Rice, gf
- 1¼ cups dry white wine or substitute additional broth, gf
- 4½ cups vegetable or chicken broth, gf
- 1½ tbsp Extra virgin olive oil
- ½ large onion, minced
- 4 cloves garlic, crushed or minced
- 1 tbsp lemon juice
- 1½ tbsp limoncello, gf
- ½ cup parmesan cheese, grated
- ⅛ cup English peas, out of shells and par cooked
- ¾ cup asparagus, cut into bite sized pieces, par cooked
- 2 tbsp butter, unsalted
- salt and pepper to taste
- ⅛ cup Italian parsley, minced garnish
Instructions
- Par cook the peas and the asparagus until almost tender. You can steam or microwave in a small amount of water for a minute or two. Set in an ice bath or ice cold water for several minutes. Drain and set aside.
- Heat the broth in the microwave until steaming hot. Heat a saucepan over medium heat. Add the EVOO and the onion and garlic and saute until soft. Add the rice, stir to coat and toast the rice for a minute or too. Add the wine and stir continuously until absorbed. Add a ladleful of broth. Stir until the liquid is mostly absorbed. Add the lemon juice and limoncello. Continue adding the broth in ladlefuls and stirring after until the liquid is mostly absorbed. Adjust the burner heat as needed.
- When the rice is tender and all of the liquid has been incorporated, remove from the heat. Add the parmesan, the peas and asparagus (reserving some of each for the top). Add the butter and salt and pepper to taste. Spoon into a serving bowl. Top with remaining parm, peas, and asparagus. Add parsley to garnish.