Spring Pea Asparagus Risotto (Printable)

Creamy risotto with fresh spring peas, tender asparagus, Parmesan, and herbs for a flavorful Italian meal.

# What You'll Need:

→ Produce

01 - 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 10.5 oz)
02 - 1 cup fresh or frozen spring peas (about 5 oz)
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped
06 - Zest of 1 lemon

→ Grains

07 - 1 ½ cups Arborio rice (about 10.5 oz)

→ Liquids

08 - 4 cups vegetable broth, kept warm
09 - ½ cup dry white wine
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Dairy

12 - ½ cup freshly grated Parmesan cheese (about 2 oz)
13 - 2 tablespoons unsalted butter, for finishing

→ Seasonings

14 - 1 teaspoon fine sea salt, plus more to taste
15 - ½ teaspoon freshly ground black pepper

# Directions:

01 - Bring the vegetable broth to a gentle simmer in a saucepan and keep warm over low heat throughout cooking.
02 - In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute more until fragrant.
03 - Stir in the Arborio rice and cook, stirring constantly, for 2 minutes until the grains are well coated with oil and slightly translucent at the edges.
04 - Pour in the white wine and stir continuously until almost completely absorbed by the rice.
05 - Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18–20 minutes until the rice is creamy and al dente.
06 - While risotto cooks, steam or blanch the asparagus pieces for 2–3 minutes until just tender and bright green. Add the peas during the final minute of cooking. Drain well and set aside.
07 - When the risotto reaches desired consistency, stir in the asparagus, peas, lemon zest, and chopped parsley. Cook for 2 additional minutes to meld flavors.
08 - Remove from heat. Stir in the remaining butter and grated Parmesan until melted and creamy. Season with additional salt and pepper to taste.
09 - Serve immediately while hot, garnished with extra chopped parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The combination of tender asparagus and sweet peas brings so much fresh flavor to each bite
  • It is forgiving enough for beginners but impressive enough for dinner guests
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Stirring frequently is nonnegotiable because it helps release the rice is natural starch
  • The risotto is done when it is creamy but the grains still have a tiny white dot in the center
  • It continues thickening off the heat, so do not overcook it trying to get it perfect
03 -
  • Use a wooden spoon or silicone spatula to avoid scratching your pan
  • Room temperature broth works too, but warm keeps the cooking steady
  • Taste the rice at the 18-minute mark to avoid overcooking

Go Back