Baked Lemon Risotto with Asparagus and Peas
Celebrate spring with the tangy flavor of lemon in a spring risotto featuring asparagus and peas.
Servings 4
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
- Preheat the oven to 375 °F. Place the asparagus spears on a baking sheet lined with aluminum foil and drizzle with olive oil.
- 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.
- Season with freshly ground pepper and stir in the water and chicken broth.
- 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.
- Add the baking sheet of asparagus to the oven for the last 10 minutes, and bake until the asparagus has roasted.
- Remove the rice from the oven and add 1 tablespoon of butter, the lemonjuice and the roasted asparagus and peas and stir gently to combine. Top with the Parmesan cheese and fresh thyme leaves.