This asparagus pea risotto is a dish that truly celebrates the arrival of spring. The tender asparagus and sweet peas bring a fresh vibrancy that brightens the creamy, comforting texture of the risotto. I find it’s a wonderful way to enjoy seasonal produce in a meal that feels both nourishing and a little special.

Making risotto can seem intimidating at first, but this recipe breaks it down into manageable steps that anyone can follow. The gradual addition of broth and gentle stirring coax the rice into a luscious creaminess without needing heavy cream or complicated techniques. It’s a satisfying process that rewards patience with a delicious result.

What I love most about this recipe is its versatility. It’s perfect as a vegetarian main course or a side dish alongside grilled meats or fish. The fresh lemon zest and parsley at the end add a bright note that lifts the whole dish, making it feel light and fresh despite its richness.

Whether you’re cooking for a weeknight dinner or a relaxed weekend meal, this risotto offers a comforting balance of flavors and textures that’s sure to please everyone at the table.

Quick Facts

Recipe Highlights

Risotto is one of those dishes that feels both comforting and a little fancy at the same time. I often make this asparagus pea risotto in early spring when fresh asparagus is just coming into season. The bright green veggies add a lovely pop of color and a fresh, slightly sweet flavor that balances the creamy rice beautifully. It’s a dish that invites you to slow down and savor each bite, perfect for a cozy weekend dinner or when you want to impress without too much fuss. What makes it special to me is how the simple ingredients come together to create something so satisfying and elegant.

• Uses fresh, seasonal vegetables for optimal flavor and nutrition
• Simple ingredients that come together quickly for an impressive dish
• Vegetarian-friendly and easily adaptable to vegan diets
• Provides a creamy, satisfying texture without heavy cream
• Balanced meal with fiber, vitamins, and healthy fats
• Great for both casual dinners and special occasions

What You’ll Need

Here’s everything you’ll need to make this vibrant risotto. Most of these ingredients are pantry staples, with the fresh asparagus and peas bringing that seasonal touch.

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup dry white wine (optional)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped

How to Make It

Follow these steps to create a creamy, flavorful risotto that highlights the freshness of asparagus and peas.

1. Heat the olive oil and 1 tablespoon butter in a large pan over medium heat. Add the onion and cook until translucent, about 4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice and cook, stirring frequently, for 2 minutes so the rice is well coated and slightly toasted.
4. Pour in the white wine if using, stirring until it’s mostly absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding the next ladle.
6. After about 15 minutes of adding broth, stir in the asparagus pieces and peas.
7. Continue adding broth and stirring until the rice is creamy and tender but still has a slight bite, about 10 more minutes.
8. Remove from heat and stir in the remaining butter, Parmesan cheese, lemon zest, and parsley. Season with salt and pepper to taste.
9. Let the risotto rest for a couple of minutes before serving to let the flavors meld.

Helpful Tips

A few tips to help you get the best results with this risotto.

• Keep your broth warm throughout cooking to maintain a steady temperature and help the rice cook evenly.
• Stir frequently but gently to release the rice’s starch without breaking the grains.
• If you want a vegan version, swap butter for olive oil and use nutritional yeast instead of Parmesan.
• Taste the risotto before seasoning to avoid over-salting, especially if your broth is already salty.
• Use fresh lemon zest to brighten the dish without adding acidity.

Ingredient Swaps

If you don’t have some ingredients on hand or want to mix things up, here are some easy swaps.

• Substitute Arborio rice with Carnaroli or Vialone Nano rice for a slightly different texture.
• Replace peas with shelled edamame or chopped green beans.
• Use chicken broth instead of vegetable broth if you’re not vegetarian.
• Swap Parmesan for Pecorino Romano or a vegan cheese alternative.
• Instead of white wine, use extra broth or a splash of lemon juice for acidity.

Storage Tips

Here’s how to store and reheat your risotto to keep it tasting great.

• Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water and warm gently on the stove while stirring to restore creaminess.
• Risotto doesn’t freeze well because the texture changes, so it’s best enjoyed fresh or within a few days.
• If making ahead, slightly undercook the rice before storing and finish cooking when reheating.

What to Serve With It

These sides and accompaniments pair nicely with asparagus pea risotto.

• A crisp green salad with lemon vinaigrette
• Grilled or roasted chicken for added protein
• Lightly sautéed mushrooms with garlic
• A glass of chilled Sauvignon Blanc or Pinot Grigio

Common Questions

Some common questions about making and enjoying this risotto.

Nutritional Info