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Risotto with Balsamic-Roasted Asparagus and Peas
Risotto with Balsamic-Roasted Asparagus and Peas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Weekend comfort: Spring risotto - cozy yet fresh, a family favorite for years.
Ingredients:
  • 1 pound asparagus, thick ends trimmed and discarded
  • 1/4 cup Filippo Berio Extra Virgin olive oil, divided
  • 1/2 teaspoon salt, divided, plus more to taste
  • 1 tablespoon Filippo Berio Balsamic Glaze
  • 1/2 medium onion, finely chopped
  • 2 cups Arborio rice
  • 5 to 6 cups chicken or vegetable stock, homemade or store bought
  • 1 cup peas, fresh or frozen
  • Finely grated zest from 1 lemon, about 1 tablespoon
  • 2 tablespoons lemon juice
  • 1/2 cup finely grated Parmesan, plus more for serving
Instructions:
  • Preheat your oven to 400ºF and prepare a rimmed baking sheet by lining it with parchment paper.
  • Prepare the asparagus by peeling each spear with a vegetable peeler, starting 3 inches below the tip. Place the spears on a baking sheet and drizzle with 2 tablespoons of olive oil and sprinkle with 1/8 teaspoon of salt. Toss to coat evenly and arrange in a single layer on the baking sheet.
  • Roast the asparagus in the oven for 10 minutes, or until easily pierced with a knife. Drizzle with balsamic glaze, then cut into 1-inch pieces once cooled. Set aside before starting on the risotto.
  • Sauté the onions: Warm 2 tablespoons of olive oil in a 4-quart saucepan over medium-low heat. Add the onions and 1/8 teaspoon salt. Cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes.
  • Add the rice and cook, stirring, until warm and coated with olive oil, about 2 minutes.
  • Pour 2 cups of broth into the pot and adjust the heat to maintain a steady simmer. Gradually add the remaining broth in 1/2-cup increments, stirring occasionally for about 20-25 minutes until the rice looks like shiny porridge, slightly al dente. Remember, it's better to slightly undercook it as it will continue to cook off the heat. Taste and add salt as needed.
  • To finish the risotto, incorporate the peas and let them cook for 2 to 3 minutes. Next, add the asparagus and stir until warm. Take the pan off the heat, then mix in the lemon zest, juice, and Parmesan. Serve in bowls, and top with extra Parmesan if desired.

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