Spring Pea Asparagus Risotto (Printable)

A creamy risotto featuring fresh spring peas and asparagus, enriched with Parmesan and a hint of lemon zest.

# What You'll Need:

→ Fresh Produce

01 - 1 bunch asparagus, trimmed and cut into 3/4 inch pieces
02 - 1 cup fresh or frozen green peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Grains

07 - 1 ½ cups Arborio rice

→ Dairy

08 - 3 tablespoons unsalted butter, divided
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tablespoons heavy cream (optional)

→ Liquids

11 - 4 cups low-sodium vegetable stock
12 - ½ cup dry white wine

→ Pantry

13 - 2 tablespoons olive oil
14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a medium saucepan, bring the vegetable stock to a gentle simmer over low heat. Maintain at a simmer throughout the cooking process.
02 - In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the Arborio rice to the pan and stir to coat thoroughly with the oil and butter mixture. Cook for 1 to 2 minutes until the rice grains are lightly toasted and have a translucent edge.
04 - Pour in the dry white wine and cook, stirring continuously, until nearly completely absorbed by the rice.
05 - Add one ladleful of hot stock to the rice, stirring frequently. Once the liquid is nearly absorbed, add another ladleful. Continue this process of stirring and adding stock as it is absorbed for approximately 15 minutes.
06 - Stir in the asparagus pieces and continue cooking, maintaining the rhythm of adding stock as needed, for another 10 minutes until the asparagus begins to tenderize.
07 - Add the green peas and cook for a final 5 minutes, or until the rice is creamy and just tender with a slight bite (al dente), and the vegetables are bright green and cooked through.
08 - Remove the pan from heat. Stir in the remaining butter, grated Parmesan, lemon zest, chopped parsley, and heavy cream if using. Season generously with salt and freshly ground black pepper to taste.
09 - Let the risotto rest, covered, for 2 minutes to allow flavors to meld. Serve hot, garnished with additional chopped parsley and freshly grated Parmesan cheese.

# Expert Tips:

01 -
  • The combination of sweet peas and grassy asparagus captures spring in a bowl
  • Its elegant enough for dinner guests but simple enough for a Tuesday night
  • The lemon zest brightens everything without overpowering the delicate vegetables
02 -
  • Stirring constantly is not necessary but frequent stirring releases starch for that creamy texture
  • The risotto will continue thickening as it rests so do not let it get too thick on the stove
  • Always taste the rice before adding more liquid to avoid overcooking
03 -
  • Warm your plates in the oven for a few minutes before serving
  • Grate extra Parmesan at the table for those who want more
  • Keep the stock warm throughout cooking so the cooking stays consistent

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