Quick Takeaways
- A creamy spring risotto with asparagus, peas, Parmesan, lemon zest, and Marcona almonds.
- Paired with Stags' Leap Winery's Napa Valley Sauvignon Blanc, whose floral notes and bright acidity highlight the dish's sweetness and creaminess.
- Total active time is about 25 minutes, mostly spent stirring at the stove.
This spring vegetable risotto with lemon and Marcona almonds is a delightful way to welcome the season, featuring fresh asparagus and peas, topped with Parmesan, lemon zest, and crunchy Marcona almonds. Its rich, comforting texture delivers a restaurant-quality experience at home, especially alongside a glass of Stags' Leap Napa Valley Sauvignon Blanc. The wine's floral notes and bright acidity highlight the sweetness of the vegetables and the creaminess of the risotto.
The Recipe
Serves: 4 | Cook time: 25 minutes
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine (or a small pour of Viognier for pairing)
- ½ cup asparagus tips, cut into 1-inch pieces
- ½ cup fresh peas (or frozen, thawed)
- ¼ cup Marcona almonds, roughly chopped
- Zest of 1 lemon
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté until softened, about 2 to 3 minutes.
- Add the rice and wine: Add the Arborio rice, stirring to coat each grain in oil. Pour in the white wine, stirring until absorbed.
- Cook the risotto: Add the warm broth one ladle at a time, stirring constantly and letting each addition absorb before adding the next. This should take about 18 to 20 minutes and result in a creamy texture.
- Add vegetables and herbs: When the risotto is nearly done, stir in the asparagus tips and peas, cooking until just tender, about 3 to 4 minutes. Add the lemon zest, chives, and parsley.
- Finish with Parmesan and almonds: Remove from heat and stir in the grated Parmesan and half of the chopped Marcona almonds. Season with salt and pepper to taste.
- Serve: Divide among bowls and top with the remaining almonds, extra lemon zest, and fresh herbs.
The Pairing: Napa Valley Sauvignon Blanc
Sauvignon Blanc's floral aromatics and bright acidity are built for exactly this kind of dish, cutting through the risotto's creaminess while echoing the sweetness of the peas and asparagus. It's a pairing that keeps every bite feeling light rather than heavy.
SHOP NAPA VALLEY SAUVIGNON BLANC
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Pan-Seared Salmon With Lemon-Caper Sauce. Pan-seared salmon with a tangy lemon-caper sauce and sautéed asparagus, paired with a crisp Stags' Leap Winery white. Explore the Recipe
Recipe at a Glance
| Element | Detail |
|---|---|
| Dish | Spring vegetable risotto with lemon and Marcona almonds |
| Wine pairing | Napa Valley Sauvignon Blanc |
| Serves | 4 |
| Total time | 25 minutes |
| Best for | Spring dinners, meatless mains |
Frequently Asked Questions
What wine pairs well with vegetable risotto? A bright, floral white like Sauvignon Blanc works well, since its acidity cuts through the risotto's creaminess without overpowering the vegetables.
Can I make this risotto vegetarian? Yes, use vegetable broth instead of chicken broth and it's fully vegetarian as written.
What can I substitute for Marcona almonds? Toasted regular almonds or pine nuts both work, though Marcona almonds offer a softer, slightly sweeter bite.
Can I prepare risotto ahead of time? Risotto is best made fresh and served immediately, since it loses its creamy texture as it sits, though the vegetables can be prepped ahead to save time.
