Asparagus and Pea Risotto with Burrata
This asparagus and pea risotto is made with arborio rice, white wine, vegetable broth, parmesan, and a squeeze of lemon, then topped with burrata right before serving. The asparagus and peas go in during the last few minutes so they stay bright and tender.
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Ingredients
- 6 cups (1.4 kg) vegetable broth - or chicken broth
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 cup (150 g) yellow onion - finely diced (from ½ yellow onion)
- 3 cloves garlic - minced
- 2 cups (400 g) arborio rice - or carnaroli rice
- ½ cup (120 g) dry white wine
- 1 lb (453 g) asparagus - tough ends trimmed and stalks cut into 1-inch lengths
- 1 cup (145 g) frozen peas
- 1 tablespoon (15 g) lemon juice - from 1 lemon
- 2 teaspoons (4 g) lemon zest - zest from 1 lemon
- ½ cup (50 g) freshly grated Parmesan - 1oz
- ½ teaspoon kosher salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
- 8 oz (226 g) burrata - divided
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Instructions
- Bring 6 cups (1.4 kg) vegetable broth to a simmer in a medium saucepan. Keep it at a low simmer the entire time.
- Heat 2 tablespoons (28 g) extra-virgin olive oil in a large dutch oven or heavy-bottomed pot over medium heat.
- Add 1 cup (150 g) yellow onion and cook until soft and translucent, about 4-5 minutes. Stir in 3 cloves garlic and cook 1 minute more.
- Add 2 cups (400 g) arborio rice and stir until coated in the oil. Toast for 2 minutes, stirring frequently.
- Pour in ½ cup (120 g) dry white wine and stir until the rice absorbs it, about 2 minutes. Reduce heat to medium-low.
- Add the simmering broth ½ cup at a time, stirring until almost fully absorbed before adding the next. Continue for about 20 minutes until the rice is creamy and al dente.
- With the last addition of broth, add 1 lb (453 g) asparagus pieces. Stir and cook until the asparagus is just tender, about 3-4 minutes.
- Stir in 1 cup (145 g) frozen peas, 1 tablespoon (15 g) lemon juice, 2 teaspoons (4 g) lemon zest, and ½ cup (50 g) freshly grated Parmesan. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook 1 minute until the peas are warmed through.
- Divide among bowls. Tear 8 oz (226 g) burrata into pieces and add 1-2 ounces to each bowl. Serve immediately with extra lemon wedges if desired.
Notes
- Burrata: Nutrition includes about 1.5 oz per serving. Fresh mozzarella works if you can't find burrata, but you'll miss the creamy center. Add it right before serving so it melts into the warm rice.
- Dairy-free: Skip the parmesan and burrata. The risotto is still creamy from the rice starch. Follow Your Heart makes a good vegan parmesan substitute.
- Broth: If you have celiac, check the label. Some vegetable broth brands contain wheat, and bouillon cubes are almost never gluten-free. Chicken broth works too.
Nutrition
Calories: 467kcal | Carbohydrates: 64g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1284mg | Potassium: 283mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 9mg | Calcium: 306mg | Iron: 5mg
