Ali-Randall-Home-Plate

Welcome

Welcome to my blog where you'll find dishes that takes little time, where the ingredients are easy to find and above all, taste good! I hope you'll follow along with me as I share what I love. (Read more...)

Baked Lemon Risotto with Asparagus and Peas

Baked Lemon Risotto with Asparagus and Peas

Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas.

 Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas. #springrisotto #peas #asparagus #bakedrisotto #lemonrisotto

Risotto is a great base to feature spring vegetables. It’s the perfect side dish and is easy enough to adapt for a main meal.

It’s been cold and chilly this spring in Ohio yet we are eagerly anticipating spring.

The daffodils are struggling to bloom and we have seen a few snowflakes even though it’s officially spring.

I’m eager to plan my spring garden and I’ve been dreaming of asparagus and peas, the ideal spring vegetables. Pairing them with a warm and creamy risotto is just the thing to warm things up.

Growing up I was never a fan of asparagus but it has grown on me and now it’s one of my favorite vegetables.

 Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas. #springrisotto #peas #asparagus #bakedrisotto #lemonrisotto

Choosing the right vegetables for your spring risotto

It’s important to choose asparagus spears that are bright green and pencil-sized with a small head.

To avoid bitter asparagus you will want to make sure to choose fresh stalks and avoid overcooking it. Asparagus absorbs the flavors of other vegetables, like garlic and onion, and is a perfect pair for lemon.

Simply trim the stems an inch or so and roast for no more than 10 minutes until they are just tender.

My kids are huge fans of peas. They are sweet and nothing like what I remember from my youth when they were overcooked and mushy.

 Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas. #springrisotto #peas #asparagus #bakedrisotto #lemonrisotto

The trick to the sweetest peas is picking them straight from the vine. If that’s not an option, buy frozen.

Make sure they are super sweet and simply allow them to thaw in a bit of cold water. They will taste as if you picked them fresh from the garden. That’s it! Toss them into the risotto before serving.

Risotto is typically made on the stovetop and requires you to stay at the pot and continuously stir.

I prefer to bake my risotto as it allows me to do other things in the kitchen while the arborio rice is cooking.

If you wanted to turn this into a meal, grilled shrimp or chicken can be added to this risotto easily.

 Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas. #springrisotto #peas #asparagus #bakedrisotto #lemonrisotto

Want to learn how to make this Baked Lemon Risotto with Asparagus and Peas?

Pin it to your Sides or Veggie board to save for later! 

Find me on Pinterest for more recipe inspiration!


Print Friendly and PDF

Baked Lemon Risotto with Asparagus and Peas

Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas..

Prep time:

Cook time:

Total time:

Makes: 4 servings

Shrimp Breakfast Bowl

Ingredients:
  • 1 cup frozen sweet peas, thawed
  • 15-20 asparagus spears
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/4 cup chopped onion
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 1.5 cups chicken broth
  • 1.5 cups warm water
  • Ground pepper to taste
  • 1 fresh lemon, juiced
  • 1 cup shredded parmesan cheese
  • Fresh thyme leaves

Instructions:
  1. Preheat the oven to 375 °F. Place the asparagus spears on a baking sheet lined with aluminum foil and drizzle with olive oil.
  2. In a large pot on medium heat, add 1 tablespoon olive oil and sauté the onion, about 3-4 minutes. Add the rice and stir for a minute. Pour in the wine and mix until the wine has been absorbed by the rice.
  3. Season with freshly ground pepper and stir in the water and chicken broth.
  4. Transfer the rice mixture to a casserole pan and place the rice in the oven. Bake the risotto until the liquid has been absorbed, for a total of 30 minutes.
  5. Add the baking sheet of asparagus to the oven for the last 10 minutes, and bake until the asparagus has roasted.
  6. Remove the rice from the oven and add 1 tablespoon of butter, the lemon juice and the roasted asparagus and peas and stir gently to combine. Top with the parmesan cheese and fresh thyme leaves.
 Baked Lemon Risotto with Asparagus and Peas | www.homeandplate.com | Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas. #springrisotto #peas #asparagus #bakedrisotto #lemonrisotto

What You'll Need for this Recipe

15 Delicious Ways to Eat Your Greens (when you just don't want salad!)

15 Delicious Ways to Eat Your Greens (when you just don't want salad!)