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Creamy Spring Pea and Asparagus Risotto

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This creamy spring pea and asparagus risotto is a comforting yet fresh dish perfect for springtime. Made with Arborio rice, sweet green peas, and tender asparagus, it’s finished with parmesan cheese and a hint of lemon for a bright, creamy finish. Great as a main dish or a flavorful side.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 cup Arborio rice

  • 1/2 cup dry white wine

  • 4 cups vegetable broth, kept warm

  • 1 cup asparagus, cut into 1-inch pieces

  • 1 cup fresh or frozen peas

  • 1/2 cup grated Parmesan cheese

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • Salt and black pepper, to taste

  • Optional: fresh herbs like parsley or chives, for garnish

Instructions

  1. In a large saucepan, heat olive oil and butter over medium heat.

  2. Add the onion and cook until soft, about 3–4 minutes.

  3. Stir in garlic and cook for 1 more minute.

  4. Add the Arborio rice and stir to coat with the oil and butter. Cook for 2–3 minutes until lightly toasted.

  5. Pour in the white wine and stir until it’s mostly absorbed.

  6. Start adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.

  7. After about 10 minutes, stir in the asparagus. Continue adding broth and stirring.

  8. When rice is tender and creamy (about 18–20 minutes total), stir in peas, Parmesan, lemon juice, and zest.

  9. Season with salt and pepper to taste.

  10. Serve hot, topped with more Parmesan and fresh herbs if desired.

Notes

  • If using frozen peas, no need to thaw—just stir them in at the end.

  • For a richer flavor, substitute some of the vegetable broth with chicken broth (if not vegetarian).

  • To make it vegan, use plant-based butter and skip or substitute the Parmesan.

Find it online: https://ukfinda.com/creamy-spring-pea-and-asparagus-risotto/