Creamy Asparagus Pea Risotto (Printable Format)
Luxurious risotto featuring asparagus, peas, and a rich Parmesan finish for a comforting dish.
# What You Need:
→ Vegetables
01 - 1 bunch fresh asparagus, trimmed and cut into ¾-inch pieces
02 - 1 cup frozen or fresh peas
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1 ½ cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - ¾ cup freshly grated Parmesan cheese
10 - 2 tablespoons heavy cream
→ Seasonings
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon
# How-To Steps:
01 - Melt 2 tablespoons butter in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Stir in minced garlic and cook 1 minute more until fragrant.
02 - Add Arborio rice to the pan, stirring constantly for 2 minutes until grains are well coated with butter and slightly translucent at the edges.
03 - Pour in white wine and simmer, stirring continuously, until almost fully absorbed by the rice.
04 - Add warm vegetable broth one ladleful at a time, stirring gently and allowing each addition to absorb completely before adding the next. Continue this process for approximately 15 minutes.
05 - Stir in asparagus pieces and peas. Continue adding broth and stirring until rice is creamy and al dente with a slight bite in the center, and vegetables are tender, about 8–10 minutes more.
06 - Remove from heat. Stir in remaining butter, Parmesan cheese, and heavy cream until combined and creamy. Season generously with salt, pepper, and lemon zest if desired.
07 - Cover and let risotto rest for 2 minutes to allow flavors to meld. Serve immediately, garnished with additional grated Parmesan.
# Expert Suggestions:
01 -
- The texture becomes impossibly luxurious without any heavy techniques, just patience and stirring
- Fresh spring vegetables transform simple rice into something that feels celebratory and elegant
- Leftovers reheat beautifully, making it just as good for lunch the next day
02 -
- Warm broth is essential, cold liquid shocks the rice and makes the texture uneven
- Stirring releases starch, but too vigorous stirring breaks the grains, find a gentle rhythm
- The rice continues cooking off heat, so pull it when it's slightly firmer than you want
03 -
- Grate your own Parmesan, pre grated cheese has anti caking agents that prevent proper melting
- Have all ingredients prepped before you start, you can't walk away once the rice hits the pan