Spring Pea Asparagus Risotto (Print Version)

Creamy risotto with tender spring peas, asparagus, and Parmesan for a vibrant vegetarian main or side.

# What You 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 (5.3 oz)
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
06 - Zest of 1 lemon

→ Grains

07 - 1 ½ cups Arborio rice (10.5 oz)

→ Liquids

08 - 4 cups vegetable broth (1 quart), kept warm
09 - ½ cup dry white wine (4 fl oz)
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Dairy

12 - ½ cup freshly grated Parmesan cheese (1.75 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

# How To Make:

01 - Bring the vegetable broth to a gentle simmer in a saucepan and keep warm over low heat throughout the cooking process.
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 until almost completely absorbed, about 1–2 minutes.
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 until the rice is creamy and al dente, about 18–20 minutes total.
06 - While the risotto cooks, steam or blanch the asparagus pieces for 2–3 minutes until just tender and bright green. Add the peas during the last minute of cooking. Drain well and set aside.
07 - When the risotto reaches the desired consistency, stir in the blanched asparagus, peas, lemon zest, and chopped parsley. Cook for 2 more minutes to heat through.
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.

# Expert Tips:

01 -
  • The way fresh peas and asparagus turn an otherwise rich dish into something bright and alive
  • That moment when the rice releases its starch and everything becomes impossibly creamy without any heavy cream
  • Lemon zest sneaking in at the end to make every bite sing
02 -
  • Warm broth is nonnegotiable—cold liquid shocks the rice and ruins the creamy texture you're working so hard to achieve
  • Constant stirring isn't just a suggestion, it's what helps release the starch that makes risotto what it is
  • The risotto should flow slowly when you tilt the pan, not sit there like a sticky lump
03 -
  • Reserve a ladleful of pasta cooking water if you're serving this alongside pasta dishes—it helps adjust the consistency if needed
  • Let the risotto rest for exactly one minute after adding the final butter and cheese before serving
  • Grate your Parmesan fresh from a wedge—pre-grated cheese has additives that prevent proper melting

Go Back