Leeks peas and asparagus risotto

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Leeks peas and asparagus risotto

This leeks peas and asparagus risotto combines tender  leeks, crisp asparagus, sweet peas and a squeeze of lemon for a bright, zesty finish. Perfect for a light family dinner, a special brunch or simply celebrating the arrival of warmer days.

The leeks provide a subtle sweetness that pairs beautifully with the freshness of peas and the earthy bite of asparagus. As the rice slowly absorbs the warm broth, it transforms into a luscious, creamy dish that feels both indulgent and light. The lemony finish lifts the flavors, making each bite a delightful reminder of spring’s arrival.

  • Whether you’re preparing a family dinner or hosting friends, this risotto is a versatile crowd-pleaser. Serve it as a comforting main course with a side of crusty bread, or pair it alongside grilled chicken or fish for a more elaborate spread. Its vibrant colors and fresh flavors will bring a touch of elegance to any meal.

Things to know about this leeks peas and asparagus risotto recipe

  • Seasonal Ingredients: Fresh leeks, peas, and asparagus are at their peak in spring, making this risotto a celebration of the season.
  • Creamy Comfort: The traditional Italian method of slowly adding broth ensures a luxuriously creamy texture without needing cream.
  • Easy Elegance: Perfect for a weeknight dinner or a special occasion, this risotto brings a touch of sophistication to your table.

Tips for the Perfect Risotto

  • Use Warm Broth: Always keep your vegetable or chicken broth warm to maintain the cooking temperature of the rice.
  • Stir Consistently: Stirring frequently helps release the starches from the rice, creating that creamy texture.
  • Taste as You Go: Adjust salt, pepper, and lemon juice to your liking for the perfect balance of flavors.

This leeks, peas, and asparagus risotto pairs beautifully with a glass of chilled white wine and a side of crusty bread. It’s a delightful way to savor the fresh, bright flavors of spring. Give it a try and let the vibrant greens and creamy rice bring a bit of seasonal joy to your table.

Have you made this risotto? Share your experience in the comments or tag me on social media with your creations. I’d love to see how it turns out!

Buon Appetito! 🍋

Ingredients

  • 2 cups Arborio rice
  • 1 leek cleaned and sliced
  • 1 cup trimmed and chopped asparagus
  • 1 cup fresh or frozen peas
  • 4 cups hot vegetable or chicken stock
  • 1/2 cup white wine
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 cup parmesan cheese
  • Juice from 1 lemon
  • 2 Tbsp. chopped Italian parsley
  • Salt and pepper to taste

Instructions

  1. Saute the leeks : heat the oil and butter in a large skillet over medium high heat. Add the sliced leeks and saute until soft and fragrant.
  2. Toast the rice: Stir in the Arborio rice and cook until lightly toasted 3-4 minutes
  3. Deglaze the pan with the wine stirring until absorbed
  4. Add the warm broth one ladle at a time, stirring constantly. allow the broth to absorb before adding more.
  5. After 15 minutes, stir in the asparagus and peas. Continue cooking until the rice is creamy and al dente.
  6. Remove from the heat , stir in the parmesan cheese , squeeze in the lemon juice and Italian parsley. ENJOY!!!

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