Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice (300g)
  • 1/2 cup dry white wine (120ml)
  • 6 cups vegetable broth, hot (1.4 liters)
  • 1 cup frozen peas (120g)
  • 1 cup baby spinach (30g)
  • 1/2 cup grated Parmesan cheese, plus extra for serving (50g)
  • 1/4 cup unsalted butter (55g)
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 1 pound asparagus, trimmed (450g)
  • 1 tbsp olive oil (15ml)
  • Pinch of salt and pepper

Instructions:

  1. Toss asparagus with olive oil, salt, and pepper. Grill until tender-crisp and slightly charred. Set aside.
  2. Heat olive oil in a large saucepan. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
  4. Pour in white wine and cook until absorbed, stirring.
  5. Begin adding hot vegetable broth, one ladleful at a time, stirring constantly until absorbed before adding the next.
  6. Continue adding broth and stirring for about 20-25 minutes, or until the rice is creamy and al dente.
  7. Stir in peas, spinach, lemon zest, and lemon juice. Cook until spinach is wilted.
  8. Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
  9. Spoon risotto into bowls. Top with grilled asparagus spears and extra Parmesan cheese. Enjoy one of the best spring recipes!