Grammy's Kitchen · Risotto · Spring Risotto with Asparagus & Peas
One of 89 risotto recipes we measured
71 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 561% | 453% |
| fat | 20% | 15% |
| protein add | 18% | 22% |
| vegetables and beans | 52% | 38% |
| aromatics | 56% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1440 g | 6 cups low-sodium chicken broth |
| 57 g | 4 tablespoons unsalted butter, (divided) |
| 1 bunch asparagus (preferably thin, trimmed, and cut into 1-in (2.5-cm) pieces) | |
| 2 g | 1/4 teaspoon salt |
| Freshly ground black pepper | |
| 145 g | 1 cup frozen peas |
| 150 g | 1 medium yellow onion, (finely chopped) |
| 6 g | 2 cloves garlic, (minced) |
| 278 g | 1 1/2 cups Arborio rice |
| 118 g | 1/2 cup dry white wine |
| 50 g | 1/2 cup grated Parmigiano-Reggiano, (plus more for serving) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is my go to risotto recipe. Although fresh asparagus isn’t grown in my area, I used only peas and it was perfect. Peas are ever so healthy. I had seafood risotto in France a few years ago and my Italian tummy pronounced it delicious. Haven’t thought of i” — a cook, 5.0★
“Delicious combo with asparagus and peas for a risotto which we served along side the Jenn`s sea scallop recipe for NYE.Now we made some risotto cakes to make this morning and a poached egg (recipe on site) for NYD breakfast.Thank you Chef Jenn and a Happy and ” — a cook, 5.0★