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Asparagus Pea Risotto

Creamy asparagus pea risotto recipe with vibrant colors in close up view
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This creamy risotto celebrates spring with tender asparagus and sweet peas. The slow addition of warm broth coaxes starch from the rice, creating a luxurious sauce without cream. It's a comforting, one-pot meal that feels both elegant and approachable.

Ingredients

Scale
  • 1 1/2 cups Arborio rice
  • 1 lb fresh asparagus, woody ends trimmed, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 6 cups low-sodium chicken or vegetable broth, kept warm
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 1/4 cup chopped fresh parsley or chives
  • Kosher salt and freshly ground black pepper

Instructions

  1. In a large, heavy-bottomed pot, heat olive oil and 1 tablespoon butter over medium heat. Add diced onion and a pinch of salt. Cook until soft, 5-7 minutes. Add garlic and cook 1 minute more.
  2. Add Arborio rice. Stir constantly for 2-3 minutes until rice is lightly toasted.
  3. Pour in white wine. Stir continuously until wine is fully absorbed.
  4. Add warm broth, one ladleful (about 3/4 cup) at a time. Stir gently and almost constantly. Wait until liquid is nearly absorbed before adding the next ladle.
  5. After about 15 minutes of adding broth, stir in asparagus pieces. Continue adding broth and stirring.
  6. About 5 minutes after adding asparagus, when it is tender-crisp, add the peas. Cook 2-3 minutes more until peas are heated through.
  7. When rice is al dente and sauce is creamy, remove pot from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, lemon zest, and lemon juice. Season with salt and pepper.
  8. Let risotto sit, covered, for 2-3 minutes. Stir in fresh herbs just before serving.

Notes

Keep broth warm in a separate pot for even cooking. For a vegetarian version, use vegetable broth. If you prefer not to cook with wine, substitute with an additional 1/2 cup broth and a squeeze of lemon juice.

Nutrition

Find it online: https://www.stacksipsnack.com/asparagus-pea-risotto/