Why You’ll Love This Recipe
- Creamy and comforting with fresh seasonal flavor
- Tender asparagus and sweet peas add brightness
- Elegant enough for entertaining
- Perfect vegetarian main course or side dish
- Made with simple, wholesome ingredients
- Easy to customize with herbs and proteins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- arborio rice
- asparagus
- peas
- onion or shallot
- garlic
- vegetable broth
- white wine
- olive oil
- butter
- parmesan cheese
- lemon zest
- fresh parsley or basil
- salt
- black pepper
Directions
- Heat the vegetable broth in a saucepan and keep warm over low heat.
- Trim and cut the asparagus into bite-sized pieces.
- Heat olive oil and butter in a large skillet or saucepan over medium heat.
- Add the onion or shallot and cook until softened. Stir in the garlic and cook until fragrant.
- Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
- Pour in the white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue cooking until the rice is creamy and nearly tender.
- Stir in the asparagus and peas during the final few minutes of cooking so they remain bright and tender.
- Mix in parmesan cheese, lemon zest, and fresh herbs.
- Season with salt and black pepper to taste before serving.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Add grilled shrimp or chicken for extra protein.
- Use mint along with parsley for a fresh flavor boost.
- Stir in spinach or arugula for extra greens.
- Add mushrooms for a deeper savory flavor.
- Use pecorino cheese instead of parmesan for a sharper taste.
- Finish with toasted pine nuts for added texture.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan with a splash of broth or water, stirring until creamy again.
Risotto thickens as it cools, so adding extra liquid helps restore its texture.
FAQs
What is arborio rice?
Arborio rice is a short-grain Italian rice known for its high starch content, which creates creamy risotto.
Can I use frozen peas?
Yes, frozen peas work perfectly and are very convenient.
Do I need to blanch the asparagus first?
No, adding the asparagus during the final minutes of cooking keeps it tender and bright.
Can I make this recipe vegetarian?
Yes, simply use vegetable broth and vegetarian parmesan cheese if desired.
What can I use instead of white wine?
Additional broth and a small squeeze of lemon juice make a great substitute.
Why should risotto be stirred often?
Frequent stirring helps release the rice starches, creating the creamy texture.
Can I freeze risotto?
Yes, though the texture may become softer after reheating.
How do I know when risotto is done?
The rice should be creamy and tender with a slight bite in the center.
What herbs pair best with asparagus and peas?
Parsley, basil, mint, thyme, and chives all work beautifully.
What can I serve with asparagus risotto?
A fresh salad, roasted vegetables, grilled fish, or crusty bread pair wonderfully with this dish.
Conclusion
Arborio Risotto with Asparagus and Peas is a creamy and flavorful recipe that celebrates fresh, vibrant ingredients. The tender asparagus, sweet peas, and rich parmesan risotto create a comforting dish that feels elegant yet approachable. Whether served as a main course or side dish, this risotto is a delicious way to enjoy seasonal flavors.
PrintArborio Risotto with Asparagus and Peas
Arborio Risotto with Asparagus and Peas is a creamy and elegant dish featuring tender asparagus, sweet peas, and rich parmesan cheese folded into velvety arborio rice. This comforting spring-inspired risotto is light, flavorful, and perfect for both everyday dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 1/2 cups arborio rice
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 cup peas
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 1/2 cup white wine
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup parmesan cheese, grated
- 1 tsp lemon zest
- 2 tbsp fresh parsley or basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the vegetable broth in a saucepan and keep warm over low heat.
- Trim and cut the asparagus into bite-sized pieces.
- Heat the olive oil and butter in a large skillet or saucepan over medium heat.
- Add the onion or shallot and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
- Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
- Pour in the white wine and cook until mostly absorbed.
- Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue cooking until the rice is creamy and nearly tender, about 25 minutes.
- Stir in the asparagus and peas during the final 5 minutes of cooking.
- Mix in the parmesan cheese, lemon zest, and fresh herbs.
- Season with salt and black pepper to taste before serving.
Notes
- Frozen peas work perfectly and are convenient for this recipe.
- Add grilled shrimp or chicken for extra protein.
- Spinach, arugula, or mushrooms make excellent additions.
- Pecorino cheese can replace parmesan for a sharper flavor.
- Top with toasted pine nuts for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or water to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 770 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
