Creamy Spring Pea Asparagus (Printable)

Velvety risotto bursting with fresh peas, tender asparagus, and lemon zest, ideal for a seasonal dinner.

# What You Need:

→ Vegetables

01 - 1 bunch (approximately 10.5 ounces) asparagus, woody ends trimmed, cut into ¾-inch pieces
02 - 1 cup (5.3 ounces) fresh or frozen peas
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon

→ Rice & Liquids

06 - 1 ½ cups (10.5 ounces) Arborio rice
07 - 4 cups (32 fluid ounces) vegetable stock, kept warm
08 - ½ cup (4 fluid ounces) dry white wine
09 - 2 tablespoons olive oil

→ Dairy

10 - 3 tablespoons unsalted butter
11 - ½ cup (1.8 ounces) grated Parmigiano Reggiano, plus extra for serving
12 - ¼ cup (2 fluid ounces) heavy cream

→ Seasonings

13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tablespoons fresh chives or flat-leaf parsley, finely chopped (optional)

# Directions:

01 - Heat olive oil in a large, heavy-bottomed pan over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add Arborio rice and cook, stirring, until the grains are well coated and slightly translucent at the edges, about 2 minutes.
03 - Pour in the wine and stir until mostly absorbed.
04 - Add hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15 minutes.
05 - Stir in the asparagus pieces and continue adding stock and stirring. After 5 minutes, add the peas. Cook, stirring, until the rice is creamy and al dente, and the vegetables are tender (about 20–25 minutes total from first stock addition).
06 - Remove from heat. Stir in butter, Parmigiano Reggiano, heavy cream, and lemon zest. Season with salt and pepper to taste.
07 - Let risotto rest for 2 minutes, then serve hot, garnished with extra cheese and chives or parsley if desired.

# Expert Tips:

01 -
  • The way fresh peas and asparagus transform into something that tastes like pure spring sunshine
  • That restaurant worthy finish that makes everyone think you spent hours at the stove
  • How the lemon zest wakes everything up without overwhelming the delicate flavors
02 -
  • Constant stirring is mostly a myth give it a good stir every minute or so and youll be fine
  • Your rice will continue cooking after you remove it from heat so slightly undercook it in the pan
  • The finished risotto should flow slowly when you tilt the plate not sit in a stiff mound
03 -
  • Have all ingredients prepped and measured before you start the rice needs your full attention once cooking begins
  • Warm your serving bowls risotto loses its charm quickly once it starts cooling down
  • Use the side of your pot to break up any parmesan clumps before stirring them into the rice

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