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Spring Pea and Asparagus Risotto with Preserved Lemon

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Spring Pea and Asparagus Risotto with Preserved Lemon is a delightful celebration of spring flavors. This creamy risotto features tender asparagus and sweet peas, all lifted by the zesty brightness of preserved lemon. Perfect for elevating your weeknight dinners or impressing guests at special occasions, this dish combines simple ingredients to create an unforgettable experience that’s both visually stunning and comforting.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1 cup fresh asparagus, chopped
  • 1 cup sweet peas (fresh or frozen)
  • 2 shallots, finely chopped
  • 4 cups low-sodium vegetable broth
  • 1/4 cup preserved lemon, thinly sliced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • Freshly cracked black pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Sauté the shallots until translucent, about 3 minutes.
  2. Add the Arborio rice and toast for 1-2 minutes until slightly translucent.
  3. Gradually add warm vegetable broth one ladle at a time, stirring continuously until mostly absorbed before adding more.
  4. After about 15 minutes of cooking, stir in the asparagus and peas along with another ladle of broth. Cook until tender yet vibrant, about 5 more minutes.
  5. Remove from heat and stir in preserved lemon slices, Parmesan cheese, butter, and black pepper.
  6. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Nutrition

Keywords: Customize with seasonal vegetables like zucchini or fava beans. For a protein boost, consider adding grilled chicken or shrimp. Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.

Find it online: https://timeforkitchen.com/vibrant-spring-pea-and-asparagus-risotto-recipe-delight/