Lemony Spring Risotto with Peas and Asparagus will take your tastebuds to spring with just one bite! While risotto is can be heavy, this risotto is a perfectly light blend of cheesy, creamy, and zesty thanks to the fresh lemon juice.
Heat the butter and olive oil in a 5 qt dutch oven or braiser on medium heat.
Add shallot and stir until translucent and softened, but not caramelized, about 2-3 minutes.
Add arborio rice and stir until completely coated in butter and olive oil. Cook for one minute without browning the rice.
Add wine and stir until fully absorbed. Once absorbed, add saffron and stock and stir until absorbed. Continue this process one ladle at a time until all the stock is added, after about 20-30 minutes. Once the stock is added, the rice will be tender, but al dente.
Immediately after adding the final ladle of stock, blanch asparagus in boiling water for 5 minutes. Drain and set aside.
Turn the heat to low and fold in mascarpone, cheese, and lemon zest in the rice until well mixed. Add the lemon juice, asparagus, peas, and salt and pepper to taste, and fold in the ingredients until homogeneous.
Remove from heat, garnish with chives & cheese, and serve immediately.
Notes
Storage
Refrigerate leftover lemon risotto in an air-tight container for up to 3 days. Reheat leftover rice by steaming it instant pot or in a pan on the stove or microwave it in a microwave safe container until hot.