Spring Asparagus and Pea Risotto Recipe

Name: Spring Asparagus and Pea Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 ½ cups fresh asparagus, chopped; 1 cup green peas (fresh or frozen); 4 cups low-sodium vegetable broth; 2 shallots, finely chopped; ¾ cup freshly grated Parmesan cheese; 2 tbsp extra virgin olive oil; Juice and zest of 1 lemon; Fresh herbs (such as basil or parsley), chopped to taste

Recipe By:

Lily Hartwell

Posted:

May 8, 2025

0 Shares

Jump to Recipe·Print Recipe·Leave a Review

Spring is finally here, bringing with it a burst of colors that make your kitchen feel like a happy little garden. Imagine the aroma of fresh asparagus wafting through your home as you cook up a pot of creamy Spring Asparagus and Pea Risotto. This dish is like a warm hug from Mother Nature herself, offering comfort while showcasing the best of spring’s bounty.

Every time I whip up this risotto, I’m transported back to my grandmother’s garden—the way she would proudly present her freshly picked vegetables. It’s a memory filled with laughter, sunshine, and that glorious moment when I first tasted her homemade risotto. And let me tell you, nothing says “spring” quite like this vibrant green dish that’s just begging to be enjoyed at gatherings or cozy family dinners.

Why You'll Love This Recipe

The creamy texture makes this risotto incredibly comforting while allowing the freshness of seasonal veggies to shine through.
It’s simple enough for weeknights yet impressive enough for guests.
Plus, you can customize it with whatever fresh herbs you have on hand!
The bright colors will add vibrancy to your table setting and delight everyone who sees it.

I remember one sunny afternoon when I made this dish for my friends—everyone gathered around the table raving about its deliciousness!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Arborio Rice: This short-grain rice is crucial for creating that creamy texture we all love in risottos.
Fresh Asparagus: Opt for vibrant green stalks; snap off the tough ends before chopping them into bite-sized pieces.
Green Peas: Fresh or frozen peas work beautifully; they add sweetness and a pop of color to your dish.
Vegetable Broth: Using low-sodium broth allows you to control the saltiness while enhancing the flavor profile.
Shallots: These sweet gems add depth; finely chop them to release their aromatic magic.
Parmesan Cheese: Freshly grated parmesan adds creaminess and umami; it’s worth it over pre-grated options!
Olive Oil: Use extra virgin olive oil for sautéing; it adds flavor without overpowering the other ingredients.
Lemon Juice and Zest: A squeeze of lemon brightens everything up; zest provides an extra punch of citrus goodness.
Fresh Herbs (like basil or parsley): Chopped herbs at the end elevate the dish with fresh flavor; use whatever you prefer!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Aromatics: Start by heating olive oil in a large saucepan over medium heat. Add finely chopped shallots and stir until translucent and fragrant—about 3-4 minutes—making sure not to brown them.

Add the Arborio Rice: Stir in 1 cup of Arborio rice and toast it for about 2 minutes until slightly translucent at the edges. This step enhances its nutty flavor—trust me on this one!

Pour in the Broth Gradually: Begin adding warm vegetable broth one ladle at a time while stirring gently. Wait until the liquid is mostly absorbed before adding more—a labor of love that yields incredible creaminess.

Add Vegetables Midway Through Cooking: After about 10 minutes of cooking (when rice is still slightly firm), add chopped asparagus and peas directly into the pot. Continue stirring until they’re tender yet still vibrant.

Finish with Cheese and Herbs: When rice reaches al dente perfection (about 15-20 minutes total), remove from heat. Stir in freshly grated parmesan cheese, lemon juice, zest, and chopped herbs; adjust seasoning if needed.

Enjoy your delicious Spring Asparagus and Pea Risotto hot off the stove! Feel free to garnish with extra parmesan or herbs for flair!

This delightful recipe is not just food—it’s an experience filled with nostalgia and joy. Enjoy every bite as you share it with loved ones!

You Must Know

Spring Asparagus and Pea Risotto is creamy, fresh, and a delightful way to celebrate spring.
The combination of tender asparagus and sweet peas creates a vibrant dish that pleases both the eyes and the palate.
You’ll love how comforting yet light it feels.

Perfecting the Cooking Process

Start by sautéing onions in olive oil until translucent, then add Arborio rice for toasting. Gradually add broth while stirring constantly, ensuring a creamy texture that makes risotto a superstar dish.

Add Your Touch

Feel free to swap in other seasonal veggies like zucchini or spinach. You can also experiment with different cheeses to elevate the flavor profile; Parmesan is classic, but goat cheese adds a tangy twist.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

Chef's Helpful Tips

Use fresh produce for maximum flavor; frozen peas can work too but won’t match the vibrancy.
Stirring consistently helps release starch from the rice, creating that signature creaminess.
Don’t rush the broth addition; patience yields the best results.

Cooking this dish takes me back to my first dinner party where I tried impressing everyone with fancy meals. My friends were so enamored with this risotto that they begged me for the recipe!

FAQ

What type of rice is best for Spring Asparagus and Pea Risotto?

Arborio rice is ideal due to its high starch content, providing creaminess.

Can I make risotto ahead of time?

Risotto is best served fresh but can be reheated with added broth.

What can I serve with Spring Asparagus and Pea Risotto?

Pair it with grilled chicken or a side salad for a complete meal.

0 Shares