This creamy Risotto with Peas and Asparagus is simple, comforting, and packed with spring vegetables. Roasted asparagus adds a bright, savory note while parmesan, butter, and a splash of white wine create rich, silky flavor. Perfect for a weeknight dinner that feels special.
Risotto may seem intimidating, but it’s very approachable. With a little patience and a few simple steps, you can make a restaurant-quality dish at home. This version highlights seasonal green vegetables—tender asparagus and sweet peas—balanced by bright lemon and nutty parmesan.
Why You Will Love This Pea and Asparagus Risotto:
- Vegetable-forward: Asparagus and peas provide fresh, vibrant flavor. Frozen peas work fine and cut down prep time.
- Simple pantry ingredients: Apart from arborio rice, most ingredients are likely already in your kitchen. The dish is flexible and forgiving.
- Gluten-free texture: Arborio rice gives a pasta-like creaminess while remaining naturally gluten-free.
- Versatile serving: Serve risotto as a main with a salad or as a side to chicken, fish, or sautéed proteins.
Recipe Ingredients
See the ingredient list below for measurements and notes.
- arborio rice: short-grain rice designed for risotto
- broth: chicken or vegetable, low-sodium preferred
- white wine: dry white like Pinot Grigio; optional but adds balance
- shallot: or 1/4 cup minced onion
- peas: frozen or fresh
- parmesan: grated or freshly shredded
Recipe Variations
- Add sautéed mushrooms for an earthy note
- Stir in chopped basil or other fresh herbs with the parmesan
- Use a cheese blend like pecorino, asiago, or romano
- Mix in cooked chicken, shrimp, chorizo, or salmon for protein
Step-By-Step Instructions
Step 1: Preheat the oven to 425°F. Trim and chop asparagus into bite-sized pieces. Toss with a tablespoon of olive oil and a light seasoning of salt, pepper, and garlic powder if desired.
Step 2: Spread asparagus on a parchment-lined sheet pan and roast 12–15 minutes until tender and slightly browned. Remove and set aside.
Step 3: Warm 4–5 cups of broth in a saucepan and keep it at a gentle simmer. In a separate large skillet, melt 2 tablespoons of butter over medium heat. Sauté the minced shallot 2–3 minutes until translucent, then add garlic and cook one minute more.
Step 4: Add arborio rice and toast it 1–2 minutes, stirring to coat the grains in butter.
Step 5: Pour in the white wine and stir until it is absorbed by the rice.
Step 6: Add warmed broth one ladle at a time, stirring occasionally and allowing each addition to absorb before adding the next. Keep the pan at a gentle simmer—avoid a full boil. Continue until the rice is tender with a slight bite, about 20 minutes.
Step 7: When the rice is al dente, add one last ladle of broth, the remaining butter, parmesan, and lemon juice. Stir until the risotto is creamy but not soupy.
Step 8: Fold in the peas and roasted asparagus and stir until heated through.
Step 9: Finish with lemon zest and chopped parsley if desired. Serve immediately with extra parmesan.
Recipe Tips
- Stay near the stove: Keep an eye on the risotto to maintain a gentle simmer and prevent boiling.
- Be patient: Let each ladle of broth absorb before adding the next to develop the right texture.
- Keep extra broth warm: Have 4–5 cups ready; you can use water if necessary, but broth gives the best flavor.
- Stir often—but not constantly: Gentle movement releases starch for creaminess without making the rice gluey.
- Use the right pan size: An 8–10 inch straight-sided skillet or Dutch oven helps the rice cook evenly and develop creaminess.
Storage
Risotto is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of broth, milk, or cream to loosen the texture. Freezing is not recommended, as the texture changes significantly.
Other Simple Dinner Recipes:
- 20 Minute Lemon Ricotta Pasta
- Tortellini Caprese Pasta Salad
- Green Chicken Enchiladas
- Pumpkin Ricotta Pasta
- Creamy One Pot Pasta
- Crock Pot Creamy Chicken Pasta
Simple Pea and Asparagus Risotto
Ingredients
- 1 bunch asparagus (about 3/4 lb), chopped to 1½-inch pieces
- 1 T olive oil
- 4–5 cups broth
- 3–4 T unsalted butter, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup white wine (optional)
- 2 tsp lemon juice
- 1/2 cup parmesan, plus more for topping
- 1 cup peas
- Salt and pepper to taste
- Lemon zest and parsley, for garnish
Instructions
- Preheat oven to 425°F. Toss asparagus with olive oil and a pinch of salt and pepper. Roast 12–15 minutes until tender and slightly browned. Set aside.
- Warm 4–5 cups of broth in a saucepan and keep at a gentle simmer.
- Melt 2 T butter in a large, straight-sided skillet over medium heat. Sauté shallot 2–3 minutes until translucent, then add garlic and cook 1 minute.
- Add arborio rice and toast 1–2 minutes, stirring to coat. Add white wine and stir until absorbed.
- Add warmed broth one ladle at a time, stirring occasionally and allowing each addition to absorb before adding more. Maintain a gentle simmer. Cook until rice is al dente, about 20 minutes.
- When rice is nearly done, stir in the remaining butter, parmesan, and lemon juice. Fold in peas and roasted asparagus and heat through.
- Garnish with lemon zest and chopped parsley. Serve immediately with extra parmesan.
Notes
- Stay near the stove to maintain a gentle simmer and prevent boiling.
- Let each addition of broth absorb to avoid a mushy texture.
- Keep extra warm broth on hand in case you need more liquid while cooking.
- Stir often but avoid over-stirring to prevent the rice from becoming gluey.
- Use an 8–10 inch straight-sided pan for best results.
Nutrition
Calories: 402 kcal • Carbohydrates: 55 g • Protein: 14 g • Fat: 12 g (approximate)
Nutrition information is an approximation.