Spring Pea Asparagus Risotto (Printable)

Creamy risotto with tender asparagus, sweet peas, lemon zest, and Parmesan cheese.

# What You Need:

→ Produce

01 - 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 10.5 oz)
02 - 1 cup fresh or frozen spring peas (5.3 oz)
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
06 - Zest of 1 lemon

→ Grains

07 - 1 ½ cups Arborio rice (10.5 oz)

→ Liquids

08 - 4 cups vegetable broth (33.8 fl oz), kept warm
09 - ½ cup dry white wine (4 fl oz)
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Dairy

12 - ½ cup freshly grated Parmesan cheese (1.8 oz)
13 - 2 tablespoons unsalted butter (for finishing)

→ Seasonings

14 - 1 teaspoon fine sea salt, plus more to taste
15 - ½ teaspoon freshly ground black pepper

# Steps:

01 - Bring the vegetable broth to a gentle simmer in a saucepan and keep warm over low heat throughout the cooking process.
02 - In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute more until fragrant.
03 - Stir in the Arborio rice and cook, stirring constantly, for 2 minutes until the grains are well coated with oil and slightly translucent at the edges.
04 - Pour in the white wine and stir until almost completely absorbed by the rice, about 1–2 minutes.
05 - Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18–20 minutes until the rice is creamy and al dente.
06 - While the risotto cooks, steam or blanch the asparagus pieces for 2–3 minutes until just tender and bright green. Add the peas during the last minute of cooking. Drain well and set aside.
07 - When the risotto reaches the desired consistency, stir in the cooked asparagus, peas, lemon zest, and parsley. Cook for 2 more minutes to heat through.
08 - Remove from heat. Stir in the remaining butter and grated Parmesan until melted and creamy. Season with additional salt and pepper to taste.
09 - Plate the risotto while hot, garnished with extra parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The texture creates this luxurious creaminess without actually using any cream at all
  • Spring vegetables turn a heavy dish into something bright and celebratory
  • It feels fancy enough for dinner guests but comes together in under an hour
02 -
  • Warm broth is nonnegotiable for restaurant quality texture, cold broth makes the rice cook unevenly
  • Stirring frequently releases starch which creates the creaminess, but you don't need to stir constantly
  • The risotto should flow like lava when you tilt the pan, if it's too thick add another splash of broth
03 -
  • Butter and cheese at the end is what transforms good risotto into great risotto, don't skip this step
  • Let the risotto rest for just 2 minutes off the heat before serving to let it settle slightly

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