Creamy Asparagus Pea Risotto (Printable)
Velvety risotto blended with fresh asparagus, sweet peas, and a Parmesan finish for a creamy delight.
# What You'll Need:
→ Vegetables
01 - 1 bunch fresh asparagus (about 10.5 oz), trimmed and cut into ¾ inch pieces
02 - 1 cup frozen or fresh peas (about 5 oz)
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1 ½ cups Arborio rice (about 10.5 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 (about 2 oz)
10 - 2 tbsp heavy cream (optional)
→ Seasonings
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon (optional)
# Directions:
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 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 completely 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, and vegetables are tender, about 8–10 minutes more.
06 - Remove from heat. Stir in remaining butter, grated Parmesan cheese, and heavy cream if using. Season generously with salt, pepper, and lemon zest if desired.
07 - Cover and let rest for 2 minutes to allow flavors to meld. Serve immediately, garnished with additional Parmesan cheese.
# Expert Advice:
01 -
- The rice becomes impossibly creamy without any heavy cream in the base, just patient stirring and good technique
- Those spring vegetables add sweetness and color that make each bite feel fresh and vibrant
02 -
- Resist the urge to rush the broth addition—this slow process is what creates that creamy texture
- Stop adding broth when the rice is al dente, not mushy, because it continues cooking as it rests
03 -
- Warm your broth in a separate pan so adding it never interrupts the cooking momentum
- Grate your own Parmesan because pre-grated cheese doesnt melt as smoothly