Spring Pea Asparagus Risotto

Last spring, my neighbor brought over a basket of fresh peas from her garden and challenged me to use them before dinner. That same afternoon, I found the most beautiful pencil-thin asparagus at the market and knew exactly what had to happen. The risotto that came out of that impromptu kitchen session has become the dish I make when I want to feel like the season is finally turning toward warmth.

I made this for my mother on her birthday last year, and she kept saying it reminded her of the risotto we had in Milan years ago. There is something about the rhythm of adding stock and stirring that feels meditative, especially when you can watch the vegetables turn bright green against the creamy rice. She asked for the recipe before she even finished her bowl.

Ingredients

• 1 bunch asparagus: Choose thin stalks for more delicate texture and faster cooking
• 1 cup fresh or frozen green peas: Fresh peas are worth seeking out in spring but frozen work perfectly well
• 1 small onion, finely chopped: This forms the aromatic foundation so do not rush this step
• 2 cloves garlic, minced: Add after the onion so it does not burn and turn bitter
• Zest of 1 lemon: Use a microplane to get just the yellow part, none of the bitter white pith
• 2 tablespoons fresh parsley, chopped: Add this at the end to preserve its fresh grassy flavor
• 1 ½ cups Arborio rice: This short-grain rice creates that signature creamy texture
• 3 tablespoons unsalted butter, divided: Use high quality butter since its flavor shines through
• ½ cup freshly grated Parmesan cheese: Grate it yourself for better melting and flavor
• 2 tablespoons heavy cream: This is optional but adds a luxurious finish
• 4 cups low-sodium vegetable stock: Keep it simmering so you do not shock the rice with cold liquid
• ½ cup dry white wine: Pinot Grigio or Sauvignon Blanc work beautifully here
• 2 tablespoons olive oil: Combined with butter it prevents the butter from burning
• Salt and freshly ground black pepper: Taste and adjust at the very end since Parmesan is salty

Instructions

Get your stock warm:

Pour the vegetable stock into a medium saucepan and bring it to a gentle simmer over low heat before you start anything else.

Build your flavors:

Heat the olive oil and 1 tablespoon butter in a large heavy pan over medium heat, then add the chopped onion and cook until it turns translucent, about 3 minutes. Stir in the garlic and let it cook for just 1 minute until fragrant.

Toast the rice:

Add the Arborio rice to the pan and stir constantly to coat every grain with the oil and butter. Let it cook for 1 to 2 minutes until the edges of the grains look slightly translucent.

Add the wine:

Pour in the white wine and keep stirring until it has almost completely disappeared into the rice.

Begin the rhythm:

Add one ladleful of hot stock and stir frequently until the rice has absorbed most of the liquid. Keep adding stock one ladle at a time, letting each addition absorb before adding more, for about 15 minutes.

Add the asparagus:

Stir in the asparagus pieces and continue the process of adding stock as needed for another 10 minutes until the asparagus is tender.

Finish with peas:

Add the peas and cook for a final 5 minutes until the rice is creamy and tender but still has a slight bite to it.

The all important finish:

Remove the pan from heat and stir in the remaining butter, Parmesan, lemon zest, parsley, and heavy cream if using. Let everything rest covered for 2 minutes before serving.

Save

This dish taught me that risotto does not need to be complicated to be impressive. My partner now requests it whenever the first asparagus appears at the farmers market, and I am always happy to oblige.

Choosing Your Vegetables

I have learned that thin asparagus stalks work better here than thick ones because they cook in the same amount of time as the rice. Look for bright green pods with no yellowing and snap a pea pod open to check for plump sweet peas inside.

The Perfect Texture

The goal is rice that is creamy but each grain should still have a tiny white center when you bite into it, what Italians call all onda or wavy. It should spread slowly on the plate, not sit in a stiff mound.

Make It Your Own

Sometimes I add fresh mint along with the parsley for an extra spring note or swap half the Parmesan for a soft goat cheese. You can also use fava beans in place of peas when they are in season.

• Try adding a handful of baby spinach at the very end
• A splash of truffle oil at serving time makes it feel extra special
• Leftovers reheat beautifully with a splash of water or stock

Save

Risotto has a way of making any evening feel like a celebration, especially when it is filled with the first vegetables of spring.