Spring Pea Asparagus Risotto (Printable)

A creamy dish combining spring peas, asparagus, Parmesan, and Arborio rice cooked to velvety perfection.

# What You Need:

→ Produce

01 - 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 10.5 ounces)
02 - 1 cup fresh or frozen spring peas (5.3 ounces)
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 ounces)

→ Liquids

08 - 4 cups vegetable broth, kept warm (1 quart)
09 - ½ cup dry white wine (4 fluid ounces)
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Dairy

12 - ½ cup freshly grated Parmesan cheese (1.8 ounces)
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

# How to Make It:

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 continuously 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 tender but still retains a slight bite (al dente).
06 - Meanwhile, 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 thoroughly and set aside.
07 - When the risotto reaches the desired consistency, stir in the blanched asparagus, peas, lemon zest, and chopped parsley. Cook for 2 additional 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 - Serve immediately while hot, garnished with extra fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The way the rice transforms into this impossibly creamy dish without actually using cream feels like magic every single time
  • Spring vegetables bring such brightness that even people who swear they hate vegetables end up asking for seconds
  • Its one of those dinners that looks impressive but actually comes together with mostly pantry staples
02 -
  • Do not rinse the rice before cooking—you need that surface starch to achieve the proper creaminess
  • Constant stirring is crucial, especially in the beginning, but you can take brief breaks once the rice has released its starch
  • Trust the al dente texture—it should have a slight bite in the center because the rice continues cooking off the heat
03 -
  • Use a ladle to add broth—it's the perfect portion size and helps you maintain that rhythm
  • Grate your Parmesan fresh from a wedge—pre-grated cheese never melts into the same silky finish
  • If the risotto feels too thick, add a splash more broth before serving

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