Spring Pea Asparagus Risotto (Printable)

Creamy risotto featuring tender spring peas and asparagus with a hint of lemon and Parmesan.

# 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 (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, kept warm (32 fl oz)
09 - ½ cup dry white wine (4 fl oz)
10 - 2 tablespoons olive oil (1 fl oz)
11 - 2 tablespoons unsalted butter

→ Dairy

12 - ½ cup freshly grated Parmesan cheese (1.8 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 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 continuously until almost completely absorbed by the rice, 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 for 18–20 minutes until the rice is creamy and tender but still retains a slight bite (al dente).
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 thoroughly 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 and 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 fresh parsley and additional Parmesan cheese if desired.

# Expert Hints:

01 -
  • The combination of sweet peas and grassy asparagus captures everything we wait for all winter long
  • This risotto is luxurious enough for dinner guests but simple enough for a Tuesday night
  • The lemon zest and fresh herbs brighten every rich, creamy bite
02 -
  • Never rush the broth addition or the rice will cook unevenly and lose its creamy texture
  • Stop cooking when the rice is al dente because it will continue cooking as you stir in the final ingredients
  • Warm broth is essential because cold liquid shocks the rice and breaks the creamy emulsion
03 -
  • Always zest your lemon before juicing it and avoid the bitter white pith
  • Grate your own Parmesan because pre grated cheese has anti caking agents that prevent proper melting
  • Have all ingredients prepped before you start because risotto waits for no one

Go back