Why You’ll Love This Recipe

Creamy Spring Pea and Asparagus Risotto is a fresh, elegant dish that celebrates the best of spring produce. With tender asparagus, sweet peas, and rich Arborio rice cooked to a velvety finish, this risotto offers a comforting yet light meal. It’s perfect for a weeknight dinner or a sophisticated side dish for entertaining.

ingredients

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

Arborio rice
olive oil
unsalted butter
yellow onion
garlic
dry white wine
vegetable or chicken broth (kept warm)
fresh asparagus
fresh or frozen peas
Parmesan cheese
lemon zest
salt
black pepper
fresh herbs (such as parsley or chives)

directions

Heat the olive oil and half of the butter in a large saucepan over medium heat.

Add finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the garlic and Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until fully absorbed.

Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.

After about 10 minutes, stir in the chopped asparagus.

Continue adding broth and stirring for another 10 minutes, then stir in the peas.

Cook until the rice is al dente and the texture is creamy, about 20-25 minutes total.

Remove from heat and stir in the remaining butter, grated Parmesan, lemon zest, salt, and pepper to taste.

Let sit for 2 minutes, then serve garnished with fresh herbs.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add crispy pancetta or bacon for a savory boost.
Use goat cheese or mascarpone in place of Parmesan for a tangier finish.
Include mushrooms or leeks for extra depth of flavor.
Swap lemon zest for a splash of lemon juice to brighten the dish further.
Top with poached eggs for a hearty brunch option.

storage/reheating

Store leftovers 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 or in the microwave, stirring frequently to restore creaminess.
Avoid freezing, as the texture may become grainy.

FAQs

Can I use a different type of rice?
Arborio is preferred for its creamy texture, but Carnaroli or Vialone Nano are good substitutes.

Do I have to stir constantly?
Frequent stirring helps release starch from the rice, creating the creamy consistency risotto is known for.

Can I use frozen vegetables?
Yes, frozen peas and even frozen asparagus can be used—add them in the final few minutes of cooking.

Is this dish vegetarian?
Yes, if using vegetable broth and skipping meat-based add-ins.

Can I make this risotto ahead of time?
Risotto is best served immediately, but you can partially cook it ahead and finish with the last few ladles of broth just before serving.

What wine pairs well with this risotto?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the spring flavors nicely.

Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or tofu work well as additions.

How do I avoid mushy risotto?
Stop cooking when the rice is al dente and avoid adding too much broth at once.

Can I make this dairy-free?
Use olive oil instead of butter and a dairy-free cheese substitute or omit cheese.

What’s the best way to prep ingredients ahead?
Chop vegetables and warm the broth in advance for quicker assembly.

Conclusion

Creamy Spring Pea and Asparagus Risotto is a celebration of fresh, seasonal ingredients in a dish that feels both cozy and refined. With its vibrant green color, rich flavor, and luscious texture, it’s a springtime favorite that you’ll want to make again and again.