Asparagus & Peas Risotto for Two
Asparagus & Peas Risotto for Two is a fresh, creamy spring dinner that feels both comforting and light. Made with tender asparagus, sweet peas, bright lemon, fragrant tarragon, and a spoonful of Mascarpone, this small-batch risotto is full of delicate flavor and just rich enough to feel special. It is the kind of recipe that works beautifully for a quiet dinner at home.
Ingredients
- 8 ounces asparagus 1/2 bunch
- 3/4 cup frozen peas thawed
- 1/4 onion chopped
- 1 tablespoon olive oil
- 1/2 cup arborio rice or carnaroli rice
- 1/4 cup white wine
- 1 3/4 cups vegetable broth or chicken broth
- 2 ounces Mascarpone cheese
- salt and pepper
- 1/4 cup Parmigiano Reggiano cheese grated
- 1 tablespoon lemon juice
- 1 teaspoon tarragon finely chopped + sprigs for decorations
- 3 ounces Prosciutto optional
Instructions
For the Risotto
- 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 broth, ladle by ladle until all liquids are absorbed by the rice.
- When the broth is absorbed, add the mascarpone and the Parmigiano Reggiano cheese.
- Add the cooled asparagus and sweet peas.
- Season with salt, pepper and add lemon juice. Last but not least, add some finely chopped tarragon and allow everything to warm up, without bringing it to a boil.
- Divide over 2 plates or bowls, sprinkle with some Parmesan cheese and a few tarragon sprigs.
For the Crispy Prosciutto
- Line a baking sheet with parchment paper and lay the prosciutto slices flat without overlapping each other. Place the baking sheet in an oven of 375°F for about 10 minutes. Allow them to cool just a little and serve with the risotto.
Notes
1. You can omit the wine, but then add 1/4 cup of vegetable of chicken stock
Nutrition
Calories: 706kcalCarbohydrates: 59gProtein: 21gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gSodium: 1328mgFiber: 7gSugar: 8g