Green Pea and Asparagus Risotto
June 12, 2025This simple, kidney-friendly vegan risotto is tailored for IgAN patients, using minimal ingredients for ease while keeping it low-sodium and moderate in potassium. It skips dairy and focuses on basic flavors from fresh veggies and herbs. Serves 4 as a main dish.
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 1 Onion, small, finely chopped
- 1 cup 1 cup Peas, frozen, thawed
- 1 pound Asparagus (about 1 bunch)
- 2 tbsp 2 olive oil
- ½ Lemon, squeezed for juice
- Black pepper to taste
Instructions
- Heat the broth in a saucepan and keep warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Stir in rice and cook for 1-2 minutes until lightly toasted.
- Gradually add warm broth, ½ cup at a time, stirring often until absorbed (about 18-20 minutes total for creamy texture).
- About 10 minutes in, add asparagus. In the last 5 minutes, add peas.
- Remove from heat, stir in lemon juice and pepper. Let rest for 2 minutes before serving.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 55gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 400mgFiber: 7gSugar: 6gVitamin A: 1135IUVitamin C: 24mgCalcium: 44mgIron: 5mg
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