Spring Pea Asparagus Risotto (Printable)
Creamy risotto with spring peas, asparagus, Parmesan, and fresh herbs for a fresh summer taste.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus, trimmed and cut into 3/4 inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice and Liquids
05 - 1 1/2 cups Arborio rice
06 - 4 cups low-sodium vegetable broth, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
10 - 2 tablespoons chopped fresh parsley
11 - Zest of 1 lemon
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a pot of salted water to a boil. Blanch the asparagus pieces for 2 minutes, then add the peas and cook for 1 more minute. Drain and transfer immediately to a bowl of ice water. Drain again and set aside.
02 - In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
03 - Add the Arborio rice and stir for 1–2 minutes until the grains are well coated and slightly translucent at the edges.
04 - Pour in the white wine and cook, stirring, until nearly evaporated.
05 - Add one ladleful of warm vegetable broth and cook, stirring frequently, until most of the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring often and allowing each addition to absorb before adding the next. This should take 18–20 minutes; the rice should be creamy and just tender.
06 - Stir in the blanched asparagus and peas; cook for 2–3 minutes until heated through.
07 - Remove from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, parsley, and lemon zest. Season to taste with salt and pepper.
08 - Serve immediately, topped with extra Parmesan and a sprinkle of fresh herbs if desired.
# Expert Tips:
01 -
- The way the rice becomes impossibly creamy without any cream, just patience and starch
- Fresh spring vegetables turn something indulgent into something that feels light and alive
02 -
- Stirring is not optional, it's what releases the starch that creates the creamy texture
- Warm broth is crucial because cold liquid interrupts the cooking process and makes the rice texture uneven
03 -
- Grate your own Parmesan instead of buying pre-grated, the texture and melting quality are completely different
- Don't rinse the rice before cooking, you need that surface starch for creaminess