Spring Pea Asparagus Risotto (Printable)

Creamy dish with tender asparagus and sweet spring peas for a vibrant, light meal.

# What You'll Need:

→ Vegetables

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

→ Rice

06 - 1 1/2 cups arborio rice

→ Liquids

07 - 4 cups vegetable broth (preferably low-sodium), kept warm
08 - 1/2 cup dry white wine

→ Dairy

09 - 3 tablespoons unsalted butter, divided
10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tablespoons heavy cream (optional)

→ Seasonings

12 - 2 tablespoons extra virgin olive oil
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How-To Steps:

01 - Heat the olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
02 - Stir in the arborio rice and cook for 2 minutes, stirring constantly, until the rice grains are lightly toasted and translucent around the edges.
03 - Pour in the white wine and stir continuously until fully absorbed by the rice, about 1 minute.
04 - Add the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Maintain a gentle simmer throughout.
05 - After 10 minutes of cooking, add the asparagus pieces. Continue adding broth and stirring, maintaining the creamy texture.
06 - When the rice is just tender and creamy (about 18–20 minutes total cooking time), stir in the peas, lemon zest, remaining butter, Parmesan cheese, and heavy cream if using. Cook for 2–3 minutes more until the peas are bright green and heated through.
07 - Season with salt and pepper to taste. Remove from heat, cover, and let rest for 2 minutes to allow flavors to meld.
08 - Serve hot, garnished with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The vegetables stay bright and vibrant, never mushy or dull
  • It comes together in under an hour but tastes like restaurant quality
  • Leftovers reheat beautifully for next day lunch
02 -
  • Constant stirring is not necessary, but frequent stirring releases more starch
  • The risotto should flow slowly when tilted, not sit in a mound
  • Leftovers can be shaped into patties and fried for arancini
03 -
  • Use a wide pan instead of a tall pot for faster evaporation and better stirring
  • Taste a grain of rice early and often to catch perfect doneness

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