Cream of Asparagus and Pea Risotto. I only can say this, luscious in texture and rich in flavor. Asparagus season is coming to an end for us and this recipe is a great way to celebrate the amazing sprigs of this vegetable!
Song of the day: "All you need is love" by The Beatles.
Cream of Asparagus and Pea Risotto. This dish takes risotto to the next level. Just when you thought that risotto is creamy and velvety, we step it up a notch with an Italian classic and cream some of the asparagus and peas to create an absolutely outrageously tasting combination that will have you feeling nothing but love and comfort!
All you need is love...........
We love cooking, whether fusion dishes, ethnic, or classic cuisine, it all fills our heart so much. They say that an ingredient that cannot be missed in any dish is love. Well, we have plenty of that and when we're cooking, our passion is ignited. I have to thank Nicoletta for that because cooking with her in the kitchen is such an enlightening experience. We both have different methods but in the end, it's all about love!
A dish for couples to make...........
There are some dishes that were specifically made for couples. I believe risotto is one of them. It is a dish that needs attention, and lots of nurturing. Risotto needs constant stirring and adding broth to get that end result of creaminess and starchiness that we so love. Eating this Cream of Asparagus and Pea Risotto is like a huge warm hug with an astronomical side of texture and deliciousness!
Grab your partner and come with us, let's make risotto!
Life does get busy, sometimes we forget some important things that need love and attention. Cooking is a great way to bond, laugh, nurture, and love each other in a way that brings joy and comfort to our lives.
So, find your partner and in just less than an hour you will be sitting down to a delicious meal that you will be proud to say you made together, and that my friends make us very happy bloggers!
Our grocery list:
- Fresh Asparagus
- Sweet peas, fresh or frozen
- A few fresh basil leaves
- Green onion
- Carnaroli rice, or Arborio rice if you prefer
- Olive oil
- White wine
- Vegetable stock
- Salt and black pepper
First things first...........
- In order to get started, firstly we need to trim the bottom of the asparagus stem. I usually trim about 2 inches from the bottom depending on how thick they are. Oh, before I forget, put the broth into a pot on low heat.
- Secondly, we need to then get the peas and asparagus semi-cooked. In separate pots of salted boiling water, I cook the asparagus for a few minutes. This also applies to the peas.
- After the asparagus and peas have cooled, then tips of the asparagus are cut, placed in a bowl, and set aside. The stems and half the peas are put into a food processor with fresh basil and olive oil to create a wonderful cream.
- Thirdly, time to get the risotto started. In a nice cast pot or even deep saute pan, heat up some olive oil and garlic. Toss in the onions and chives and saute. In goes the rice to get all coated and toasted.
- Fourthly, the fun begins, a ladle at a time. Constant stirring and watching as the broth slowly dissipates and another is added. This goes on for about 20 minutes or until the rice is almost al dente.
- Fifthly, in goes our cream of asparagus and peas and just a short time after the asparagus tips and the rest of the peas. Some more tender loving stirs and we are almost there!
We are almost there!.............
- Lastly, a generous amount of grated Parmigiano Reggiano and a good dollop of butter. A quick stir and off the heat in goes lid on to rest.
- Time to serve!
What color and texture!...............
You should be proud of yourselves. Look at what you created. I just adore the color and aroma coming off this Cream of Asparagus and Pea Risotto! It is so richly creamy I have to get a napkin to wipe my lips! Let's take a taste, shall we?!
OMG, This is simply incredible!...............
I taste the earthy asparagus so creamy buttery and those tips just elevate the texture. The rice is perfectly starchy and al dente and just enough creamy to lend a hand to the asparagus/pea cream.
That last bit of butter and Parmigiano adds just enough to say hello to our taste buds and also to create a nice balance between all the flavors. I can also taste the chives and onion so sweet and aromatic along with that fresh basil in the puree is just fantastic.
In true Italian tradition, we never accompany risotto with anything but itself. It is called "primo piatto" in Italian, which means first plate (first course), and all of you must know by now there are always many more plates, or courses as we call them, to follow! Lol. The accompaniments come in the courses to follow. However, we know here people love to add chicken, beef, or fish, or whatever your heart desires. So feel free to ad-lib and put whatever you want with it.
Wasn't it just a blast cooking together in the kitchen?. Lots of laughs, playfulness, and most of all, look at what we created. It is phenomenal! So proud am I, to say the least. I wrote this today, Nicoletta and my 7 year Canadian wedding anniversary. A special day indeed. Every day is special and moments like these leave us with a feeling of love and feeling special. After all, we are all special in our unique ways!
Thanks for sharing a moment in time with us and most of all KEEP COOKING!
Enjoy and Buon Appetito!Print
- 1 bundle fresh asparagus
- ½ cup peas (fresh or frozen)
- 3-4 fresh basil leaves
- 3 Tbsp extra virgin olive oil
- 2 green onions
- 1 Tbsp fresh chives, about 2
- ¾ cup of Carnaroli rice
- ¼ cup white wine
- 5 cups vegetable broth
- 1 cup grated Parmigiano Reggiano cheese
- 1 Tbsp butter
- Salt and pepper to taste
- First, cut at least 2 inches off the bottom of the asparagus ends. Wash and clean the asparagus.
- Get two pots of salted water on boil. One medium size for the peas, and a larger one for the asparagus. Boil asparagus for 6 minutes or until slightly tender. The peas cook for about 10 minutes. Drain and let cool.
- Place broth in a pot and put on low heat.
- Cut the tips from the asparagus and set aside. Take the stems and chop them into small pieces.
- In a food processor combine chopped asparagus, half the peas, the basil, and a spoonful of olive oil. Taste and season with salt and pepper accordingly. Set aside.
- Get a medium-size cast pot or a deep saute pan. Heat up 2 tablespoon olive oil and garlic clove. Saute for a minute. Toss in onions and chives and saute for another minute or so.
- Time to toss in the rice and stir getting all those flavors all over the rice. Toast the rice for 1 minute.
- Add the wine and let dissipate.
- Start adding the broth one ladle at a time, constantly stirring the rice. As the broth dissipates add another ladle. Continue this for about 20 minutes.
- Time to add the asparagus/pea cream. Stir to blend then add the asparagus tips and the last of the peas. Stirring constantly, cook for another 5 minutes or until rice is al dente. If it seems too dry add a little broth.
- Finally, toss in the Parmigiano, reserving a bit for garnishing, and the butter. Stir well, take off heat and cover. Let sit for a couple of minutes.
- Take the lid off, stir again, and it is ready to serve!
You can use Arborio rice too. The cooking time may be less as the Arborio cooks faster.
You can also use mint instead of basil, very tasty too.
The cook time includes also the cooking time for the asparagus and the fresh or frozen peas. If using already cooked peas, omit this step.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stove top
- Cuisine: Italian
Keywords: Asparagus, peas, garlic, green onions, seasonal, parmigiano reggiano, basil, vegetable broth, risotto, rice,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.