This light-tasting, healthy spring risotto is the perfect way to welcome spring! It’s made with fresh, seasonal veggies, such as asparagus, zucchini and sweet peas. The nontraditional method of preparing this risotto means it requires less attention (i.e., standing at the stove, constantly stirring) and makes for a lighter, fresher flavour.
Risotto is a staple meal in our home, most often during the winter months when we crave hearty, comforting meals. Having said that, rice dishes, including risotto, lend well to fresher and lighter renditions, such as this healthy spring risotto.
The combination of crunchy peas, earthy asparagus and sweet zucchini mixed with salty capers, rich tomato paste, and aromatic spices makes for a delicious, healthy meal that is packed with flavour.
If you love this recipe, you’ll want to check out these other healthy risotto recipes;
This light-tasting, healthy spring risotto is the perfect way to welcome spring! It’s made with fresh, seasonal veggies, such as asparagus, zucchini and sweet peas. The nontraditional method of preparing this risotto means it requires less attention (i.e., standing at the stove, constantly stirring) and makes for a lighter, fresher flavour. Risotto is a staple …
1 bunch asparagus (about 2 cups) boiled and chopped into 1-2 inch pieces
1/2 cup frozen peas
1 tbs. capers, finely minced
1/2 cup rice cooking water
1 tsp. tomato paste (optional)
1/4 cup extra virgin olive oil
1 tbs. butter for garnish (optional)
sea salt and black pepper to taste
1 tsp. herbs de Provence or dried herb of choice (thyme, rosemary, oregano)
Parmesan cheese, quantity as desired
2 cups arborio rice
Boil the asparagus in a large pot of water for about 5 minutes or until just fork tender and not too soft. Remove immediately with a slotted spoon and set aside on a plate to cool.
* For a quick way to remove them stems without removing too much of the stalk, hold the asparagus on each end then bend until it snaps. Discard the stem piece.
Add the rice to the same pot of boiling water and cook for 20-25 minutes until just al dente (cooked on the outside and slightly hard on the inside).
In the meantime, heat the oil in a large frying pan on medium heat. Add the garlic, capers, and onions and saute for 5-7 minutes or until translucent.
Add the sliced zucchini to the pan with the tomato paste and spices. Cook for 8-10 minutes, stirring every so often. After 10 minutes, add the frozen peas and a 1/2 cup of the rice cooking water and stir to combine.
Once the rice is cooked, drain thoroughly in a colander and transfer to the frying pan along with the chopped asparagus.
Cook for another 2-3 minutes, stirring to combine all the ingredients. Add a dollop of butter for sheen, if desired. Garnish with freshly grated Parmesan cheese.