Asparagus and Spring Pea Risotto
Asparagus and peas—the epitome of seasonal spring vegetables—pair beautifully with this risotto, made the traditional Italian way, with Arborio rice cooked low and slow until creamy. The risotto is finished with a gorgeous herb-and-lemon compound butter and a healthy sprinkling of Grada Padano cheese, of course.
Nutritional facts
Protein
14g
Carbs
67g
Calories
600kcal
Fat
31g
Ingredients
Arborio Rice, Zucchini, Asparagus, Yellow Squash, Peas, Corn, Butter, White Wine, Onion, American Grana Cheese, Garlic, Extra Virgin Olive Oil, Chives, Lemon Zest, Italian Parsley, Thyme, Kosher Salt, Black Pepper, Thyme
Contains milk.
Reviews
4.4
Based on 20530 reviews
Abby · 02/13/26
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About John DeLucie
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.
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