Creamy Asparagus Pea Risotto (Printable)

Silky risotto with tender asparagus, sweet peas, and a creamy Parmesan finish for a satisfying dish.

# What You’ll Need:

→ Vegetables

01 - 1 bunch fresh asparagus (about 10 oz), trimmed and cut into 3/4-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 (about 10 oz)
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine

→ Dairy

08 - 3 tbsp unsalted butter, divided
09 - ¾ cup freshly grated Parmesan cheese
10 - 2 tbsp heavy cream (optional)

→ Seasonings

11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon (optional)

# How To Make It:

01 - Heat 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 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 more. Continue this process for approximately 15 minutes.
05 - Stir in asparagus pieces and peas. Continue adding broth gradually and stirring until rice is creamy and al dente, and vegetables are tender, about 8–10 minutes longer.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, and heavy cream if using. Season with salt, pepper, and lemon zest as desired.
07 - Cover and let rest 2 minutes to allow flavors to meld. Serve immediately, garnished with additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • The asparagus and peas turn into bright green jewels suspended in the creamiest rice youve ever tasted
  • Its one of those recipes that looks impressive but relies entirely on patience, not technique
02 -
  • Warm broth is non negotiable because cold liquid halts the cooking process and creates uneven textures
  • The rice needs gentle stirring not constant vigorous motion or the grains will break down too much
03 -
  • Use a heavy pot that distributes heat evenly so the rice doesnt catch and burn on the bottom
  • Stop adding broth when the rice is slightly firmer than you want it because it continues cooking as you stir in the finishing ingredients

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