Lemon, Asparagus and Pea Risotto

 Lemon, Asparagus and Pea Risotto

This week, the Culinary Medicine team is here to share a recipe for Lemon, Asparagus and Pea Risotto.

Ingredients (Serves 6):

  • 5 cups broth of your choice (vegetable or chicken work best)
  • 1 Parmesan rind
  • Herbs of choice; basil, parsley stalks, chives (whatever you have)
  • 4 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 clove garlic, chopped
  • 1 onion, finely diced
  • 2 cups Arborio rice
  • 1-2 lemons, zested and juiced
  • 1 cup frozen peas
  • 1 cup asparagus pieces
  • 5 Tbsp. Parmesan cheese
  • Salt and pepper to taste
  • Optional: add chicken, shrimp, or scallops to make it a complete meal


  1. Place broth into a saucepan and bring to a simmer (You will need to keep this at a simmer throughout the cooking process).
  2. Melt butter and olive oil in a pan over med-low heat.
  3. Add onion and garlic and sauté until transparent; about 5 minutes.
  4. Add rice and toast, stirring until it starts to make a crackling noise and is well coated in the oil and onion mix.
  5. Add the Parmesan rind.
  6. Add enough hot broth to just cover the rice. Continuously stir.
  7. Once broth is absorbed, add more to cover the rice again.Keep stirring until broth is absorbed again.
  8. Add broth to cover rice and complete one last cook. Halfway through this cook, add the asparagus, peas, and fresh herbs. Stir through.
  9. If needed, repeat with broth until rice is just cooked through.
  10. Remove the Parmesan rind, add the shredded Parmesan, salt, and pepper and stir through, cooking for further 1-2 minutes.
  11. Taste the rice. It is cooked when it is still firm to the bite, though with outer softness. For a soupier risotto, add more broth and cook until the rice is soft to the bite.
  12. Turn off the heat and add the lemon zest and juice. Rest for 5 minutes before serving to allow it to thicken slightly.

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