Spring Pea Asparagus Risotto (Printable)
Creamy risotto with fresh asparagus, sweet spring peas, and a hint of lemon zest for vibrant flavor.
# 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)
# How-To Steps:
01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
02 - Stir arborio rice into pan and cook for 2 minutes, stirring constantly, until rice grains are lightly toasted and edges become translucent.
03 - Pour in white wine and stir continuously until completely absorbed by rice, about 1 minute.
04 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more. Continue for 10 minutes.
05 - Add asparagus pieces to risotto. Continue adding broth ladle by ladle and stirring frequently for another 8-10 minutes.
06 - When rice is tender and creamy (about 18-20 minutes total cooking), stir in peas, lemon zest, remaining butter, Parmesan cheese, and heavy cream if using. Cook 2-3 minutes until 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 to allow flavors to meld.
08 - Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
# Expert Advice:
01 -
- The combination of sweet peas and bright asparagus captures everything fresh about spring in one bowl
- Its the kind of meal that makes people think you spent all day cooking, when really it just needs your attention for about 30 minutes
02 -
- The risotto is done when the rice is tender but still has a slight bite at the center, known as al dente
- You might not need all the broth, or you might need a splash more, so taste as you go rather than following measurements exactly
03 -
- Save a little extra Parmesan to pass at the table because everyone will want more
- A splash of pasta water can loosen the risotto if it gets too thick while youre waiting for everyone to gather