Spring Pea Asparagus Risotto (Printable)
A creamy dish combining tender asparagus with sweet spring peas in rich, flavorful Arborio rice.
# 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)
# Directions:
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.
02 - Stir in the arborio rice and cook for 2 minutes, until the rice is lightly toasted.
03 - Pour in the white wine and stir until absorbed.
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.
05 - After 10 minutes of cooking, add the asparagus pieces. Continue adding broth and stirring.
06 - When the rice is just tender and creamy (about 18–20 minutes total), stir in the peas, lemon zest, remaining butter, Parmesan cheese, and, if using, heavy cream. 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.
08 - Serve hot, garnished with fresh parsley and extra Parmesan if desired.
# Expert Tips:
01 -
- The way the rice transforms into something creamy without any heavy cream is honestly kind of magical
- Those bright green vegetables scattered through make you feel like you're eating something virtuous even when it's pure comfort food
02 -
- The stirring is not optional because the constant motion is what releases the starch that makes risotto creamy
- Warm broth is non-negotiable because cold liquid shocks the rice and interrupts the creamy texture development
03 -
- Taste a grain of rice about 18 minutes in because it goes from perfect to overcooked faster than you expect
- A wooden spoon is better than metal for stirring because it feels gentler on the rice