Creamy Asparagus Pea Risotto (Printable)

Velvety risotto blending tender asparagus, sweet peas, and rich Parmesan for a comforting meal.

# What You Need:

→ Vegetables

01 - 1 bunch fresh asparagus, trimmed and cut into ¾-inch pieces
02 - 1 cup frozen or fresh peas
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Rice & Liquids

05 - 1 ½ cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine

→ Dairy

08 - 3 tablespoons unsalted butter, divided
09 - ¾ cup freshly grated Parmesan cheese
10 - 2 tablespoons heavy cream (optional)

→ Seasonings

11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon (optional)

# Directions:

01 - Melt 2 tablespoons butter in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Stir in minced garlic and cook 1 minute until fragrant.
02 - Add Arborio rice to the pan, stirring constantly for 2 minutes until grains are well coated with butter and slightly translucent at edges.
03 - Pour in white wine and simmer, stirring continuously, until almost completely absorbed by the rice.
04 - Add warm vegetable broth one ladleful at a time, stirring gently and allowing each addition to be fully absorbed before adding more. Continue this process for approximately 15 minutes.
05 - Stir in asparagus pieces and peas. Continue adding broth gradually and stirring until rice is creamy and al dente, and vegetables are tender, about 8–10 minutes longer.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream if using. Season generously with salt, pepper, and lemon zest to taste.
07 - Cover and let rest 2 minutes to allow flavors to meld. Serve immediately, garnished with additional grated Parmesan.

# Expert Tips:

01 -
  • The asparagus brings such a fresh, grassy sweetness that makes every bite feel like spring arrived early
  • This risotto hits that perfect spot where comfort food meets something elegant enough for dinner guests
02 -
  • The stirring motion is what releases the rice starch and creates that creamy consistency without actually adding cream
  • Adding cold broth to hot rice shocks the grains and prevents even cooking, so keep your broth warm on a back burner
03 -
  • Grate your Parmesan from a wedge rather than using pre grated cheese for superior melting
  • Save a handful of peas to fold in at the very end for bursts of bright sweetness

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