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Creamy Asparagus Risotto with Peas and Parmesan

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A comforting and creamy risotto featuring fresh asparagus, sweet peas, and nutty parmesan cheese. Perfect for a quick spring dinner that feels like a special occasion.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g / 10.5 oz)
  • 1 bunch fresh asparagus (about 12 oz / 350 g), trimmed and cut into 1-inch pieces
  • 1 cup frozen peas (150 g / 5.3 oz)
  • ¾ cup grated Parmesan cheese (75 g / 2.6 oz)
  • 5 cups vegetable or chicken broth (1.2 liters / 40 fl oz), warmed
  • ½ cup dry white wine (120 ml / 4 fl oz) – optional
  • 3 tablespoons unsalted butter (45 g / 3/4 oz)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest (optional)

Instructions

  1. Rinse and trim the asparagus, cutting into 1-inch pieces. Set aside. (5 minutes)
  2. In a medium saucepan, heat the broth to a gentle simmer on low heat. Keep it warm throughout the cooking process. (5 minutes)
  3. In a large heavy-bottomed skillet or sauté pan, heat olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and sauté until translucent but not browned, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Arborio rice to the pan, stirring constantly for 2 minutes until the rice looks slightly translucent at the edges but still opaque in the center.
  5. Pour in the white wine and stir until the liquid is mostly absorbed. If skipping wine, start adding broth now.
  6. Begin adding warm broth ½ cup (120 ml / 4 fl oz) at a time, stirring gently but continuously. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20-25 minutes until the rice is tender but still al dente.
  7. About 7 minutes before the risotto is done, stir in the asparagus pieces. Add the frozen peas in the last 3-4 minutes so they stay bright and tender.
  8. Turn off the heat and stir in the remaining 2 tablespoons butter and grated Parmesan cheese until melted and creamy. Add salt, pepper, and lemon zest if using. Taste and adjust seasoning.
  9. Let the risotto sit for a minute to thicken slightly before serving. The texture should be creamy and slightly loose, not dry.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently but often to release starch without bruising the rice. Add broth gradually and wait for absorption before adding more. Use quality Parmesan for best flavor. Adjust seasoning gradually, especially salt. For vegan version, substitute butter with olive oil or vegan margarine and Parmesan with nutritional yeast or vegan cheese. Risotto is best served fresh but can be stored for up to 2 days in the fridge; reheat gently with added broth.

Nutrition

Keywords: risotto, asparagus, peas, parmesan, creamy risotto, spring recipe, easy dinner, vegetarian, gluten-free

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