Creamy Spring Pea and Asparagus Risotto

Creamy Spring Pea and Asparagus Risotto is a seasonal dish that beautifully highlights the fresh flavors of spring vegetables. With tender-crisp asparagus, sweet peas, and creamy arborio rice brought together by a touch of lemon and Parmesan, this risotto offers a perfect balance of richness and brightness. Ideal as a vegetarian main or an elegant side dish, it’s a delicious way to celebrate the season.

Why You’ll Love This Recipe

• Fresh and vibrant: Showcases spring produce at its best
• Creamy comfort: Satisfyingly rich without needing heavy cream
• Simple ingredients: Easy to find, wholesome pantry and fridge staples
• Versatile: Serve it as a meal or alongside your favorite protein
• Elegant yet easy: Looks impressive but is simple to prepare at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• arborio rice
• vegetable or chicken broth
• unsalted butter
• onion, finely chopped
• garlic, minced
• dry white wine
• asparagus, trimmed and chopped
• frozen or fresh peas
• grated Parmesan cheese
• lemon zest and juice
• salt and pepper

Directions

1. Prep the broth: Warm the broth in a saucepan and keep it on low heat.
2. Sauté vegetables: In a large skillet or saucepan, melt a tablespoon of butter over medium heat. Add asparagus and cook for 3–4 minutes. Add peas, stir for another 2 minutes, then transfer veggies to a plate.
3. Cook aromatics and rice: In the same pan, melt another tablespoon of butter. Sauté chopped onion for 3–4 minutes until soft, then add garlic. Stir in arborio rice and toast for 1–2 minutes until edges look translucent.
4. Deglaze with wine: Add white wine and stir until absorbed.
5. Add broth gradually: Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. Continue for 20–25 minutes until the rice is tender and creamy.
6. Finish the risotto: Stir in the cooked asparagus and peas, remaining butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper. Let sit for a minute to meld flavors.
7. Serve: Spoon into bowls and top with extra Parmesan, if desired.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Add protein: Try grilled shrimp, scallops, or roasted chicken
• Make it vegan: Use vegan butter and cheese; stick to veggie broth
• More greens: Add spinach or baby kale near the end of cooking
• Zestier finish: Increase lemon juice and zest for a tangier taste
• Cheese swap: Try Pecorino Romano or a plant-based alternative

Storage/Reheating

• Storage: Cool completely and store in an airtight container in the fridge for up to 3 days
• Reheating: Warm gently on the stovetop with a splash of broth or water to loosen the texture; stir frequently

FAQs

Can I use long-grain rice instead of arborio?

No, arborio or other short-grain rice is essential for achieving risotto’s creamy texture.

Can I skip the wine?

Yes, replace with more broth and add a small splash of white wine vinegar or lemon juice for acidity.

What’s the best way to prep asparagus for this?

Trim the woody ends and cut the spears into 1-inch pieces for even cooking.

How do I keep the risotto from becoming mushy?

Add broth gradually and stir often, but don’t overcook—stop when the rice is al dente.

Can I make this ahead of time?

You can partially cook it, stop halfway, and finish just before serving to preserve texture.

Is this dish gluten-free?

Yes, as long as your broth is gluten-free, the entire recipe is naturally gluten-free.

Can I freeze leftover risotto?

It’s not ideal—freezing can change the texture. Best to enjoy within a few days.

How do I make it extra creamy?

Finish with a bit more butter and Parmesan at the end for added richness.

Can I use fresh peas?

Absolutely. Blanch them briefly before adding to preserve their bright color and flavor.

What can I serve with this risotto?

Pair it with grilled chicken, fish, or a fresh salad for a well-rounded meal.

Conclusion

Creamy Spring Pea and Asparagus Risotto is a comforting and vibrant dish that’s perfect for spring. The combination of tender vegetables, lemony brightness, and creamy arborio rice makes for an elegant meal that’s both satisfying and fresh. Whether you’re cooking for a special occasion or a quiet evening at home, this risotto is sure to impress.

Print