Creamy Spring Pea and Asparagus Risotto

Spring is the perfect time to enjoy fresh, vibrant produce, and nothing highlights the season better than a spring pea and asparagus risotto!

This creamy Italian dish is packed with flavor, featuring tender asparagus, sweet peas, and rich Parmesan cheese.

Whether you’re cooking for a special occasion or just craving a comforting meal, this risotto is the perfect way to celebrate spring flavors.

Let’s dive in!

Ingredients for Spring Pea and Asparagus Risotto

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup sweet peas (fresh or frozen)
• 1/2 cup Parmesan cheese, grated
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• Lemon zest (optional, for garnish)

Step-by-Step Instructions to Make Risotto

Step 1 – Sauté the Aromatics

• In a large pan, heat olive oil and 1 tablespoon butter over medium heat.
• Add the shallots and garlic, sautéing until fragrant and translucent, about 2 minutes.

Step 2 – Toast the Rice and Deglaze

• Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent.
• Pour in the white wine, stirring continuously until absorbed.

Step 3 – Slowly Add Broth and Stir

• Gradually add warm broth (about 1/2 cup at a time), stirring frequently.
• Allow the rice to absorb the liquid before adding more.
• Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Step 4 – Add Asparagus and Peas

• Stir in the asparagus about 5 minutes before the risotto is done cooking.
• Add the peas in the last 2 minutes to keep them bright and fresh.

Step 5 – Finish with Parmesan and Butter

• Remove from heat and stir in Parmesan cheese and remaining butter.
• Season with salt and black pepper to taste.
• Garnish with lemon zest for an extra touch of freshness.

Tips for the Perfect Risotto

• Use warm broth – Cold broth can shock the rice and affect texture.
• Stir often but not too much – Helps release starch without making it mushy.
• Choose the right rice – Arborio, Carnaroli, or Vialone Nano work best.
• Add vegetables at the right time – Prevents overcooking.

What to Serve with Spring Pea and Asparagus Risotto

• Grilled shrimp or scallops for a protein boost.
• A fresh arugula salad with lemon vinaigrette. You can find more salad recipes here.
• Crusty garlic bread for extra indulgence.

Variations and Substitutions

• Make it vegan: Use vegetable broth, skip the butter, and substitute nutritional yeast for Parmesan.
• Add protein: Stir in cooked chicken, pancetta, or shrimp.
• Try different cheeses: Swap Parmesan for Pecorino Romano or Gruyère.

Storage and Reheating Tips

• Store leftovers in an airtight container for up to 3 days.
• Reheat with a splash of broth or water to restore creaminess.
• Avoid freezing, as risotto can lose its texture.

Recipe FAQ’s

Can I use frozen peas?

Yes! Frozen peas work well and should be added in the last 2 minutes of cooking to retain their sweetness and texture.

What can I substitute for white wine?

You can use an equal amount of extra broth with a splash of lemon juice for acidity.

Can I make risotto ahead of time?

Risotto is best served fresh, but you can partially cook it and finish adding broth and cheese before serving for a fresher taste.