Spring Pea Asparagus Risotto (Printable)
Creamy risotto with fresh peas, asparagus, Parmesan, lemon zest, and hints of garlic and white wine.
# What You’ll Need:
→ Fresh Produce
01 - 1 bunch asparagus, trimmed and cut into 2 cm 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
→ 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
# How-To Steps:
01 - In a medium saucepan, bring the vegetable stock to a simmer over low heat. Keep warm throughout cooking.
02 - In a large, heavy-bottomed pan, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add Arborio rice and stir to coat with oil and butter. Cook for 1-2 minutes until grains are lightly toasted.
04 - Pour in white wine and cook, stirring constantly, until nearly absorbed.
05 - Add a ladleful of hot stock to rice, stirring frequently. Once absorbed, add another ladleful. Continue this process for about 15 minutes, maintaining gentle simmer.
06 - Stir in asparagus pieces and continue cooking, adding stock as needed, for another 10 minutes.
07 - Add peas and cook for final 5 minutes until rice is creamy and just tender, and vegetables are bright and cooked through.
08 - Remove from heat. Stir in remaining butter, Parmesan, lemon zest, parsley, and heavy cream if using. Season with salt and pepper to taste.
09 - Let risotto rest, covered, for 2 minutes to set texture. Serve hot, garnished with extra parsley and Parmesan.
# Expert Advice:
01 -
- The combination of sweet peas and grassy asparagus makes every bite feel like eating spring itself
- Despite what restaurants tell you, risotto is actually incredibly forgiving and nearly impossible to mess up once you understand the rhythm
02 -
- Do not wash the rice before cooking, you need that surface starch to create the creamy texture
- The final texture should be flowing, not stiff, and the rice should still have a tiny bit of resistance in the center
03 -
- Save a little extra pasta water or stock to loosen the risotto if it tightens up before serving
- Use a wide pan rather than a tall one, this helps the liquid evaporate more evenly and gives you better control