Lemony Charred Pea & Asparagus Risotto
with Parmesan
Lemony Charred Pea & Asparagus Risotto
Creamy risotto brightened with lemon, charred peas, and tender asparagus, finished with savory Parmesan for a fresh springy dish.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 6 ounce Asparagus
- 2 clove Garlic
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- ¼ ounce Parsley
- 4 ounce Peas
- 2 unit Scallions
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories620
Protein15g
Carbs89g
Fat26g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, replace the Parmesan with a plant-based hard cheese or nutritional yeast for a similar savory finish. For gluten-free or lower-carb needs, swap the Arborio rice with gluten-free risotto rice if available, or try cauliflower rice for a lighter bowl.
What to serve with it
Serve with a crisp green salad or roasted mushrooms to add contrast and make the meal feel more complete. A chilled white wine, sparkling water with lemon, or warm crusty bread also pairs nicely with the bright, savory flavors.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal
Creamy Mushroom Linguine with Tarragon, Lemon and Parmesan
30 min515 cal