Creamy Spring Pea and Asparagus Risotto

Why You’ll Love This Recipe

Creamy Spring Pea and Asparagus Risotto is a fresh and comforting dish that highlights the best of spring vegetables. With a rich, velvety texture and the vibrant flavors of sweet peas and tender asparagus, this risotto makes a perfect main course or elegant side. It’s both hearty and light, making it ideal for springtime dining.

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 broth
fresh asparagus
fresh or frozen peas
Parmesan cheese
lemon zest
salt
black pepper
fresh herbs (such as parsley or mint)

directions

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large skillet or pot, heat olive oil and a bit of butter over medium heat. Add finely chopped onion and cook until translucent.

Stir in minced garlic and Arborio rice, cooking for 1-2 minutes until the rice is slightly translucent around the edges.

Pour in the white wine and stir until fully absorbed.

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

After about 10 minutes, add the chopped asparagus to the risotto.

Continue adding broth and stirring for another 10 minutes. When the rice is nearly done, stir in the peas.

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

Stir in the remaining butter, Parmesan cheese, lemon zest, salt, and pepper to taste.

Garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add sautéed mushrooms for an earthy flavor.
Use chicken broth instead of vegetable broth for added depth.
Top with a poached egg for extra richness.
Swap lemon zest for a splash of lemon juice for a brighter taste.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth or water to restore creaminess.
Avoid freezing as the texture may change.

FAQs

Can I use frozen peas?

Yes, frozen peas work well and should be added directly to the risotto during the last few minutes of cooking.

Is Arborio rice necessary?

Arborio is ideal for its creamy texture, but other short-grain rice like Carnaroli can also work.

Can I make it dairy-free?

Yes, substitute butter with olive oil and use dairy-free cheese or omit the Parmesan.

Do I need to use wine?

White wine adds depth, but you can skip it or replace it with a bit of lemon juice for acidity.

What herbs pair best?

Parsley, mint, or chives complement the spring flavors beautifully.

Can I prepare this ahead of time?

Risotto is best served fresh, but you can partially cook it ahead and finish the last few minutes just before serving.

Is this dish gluten-free?

Yes, as long as all ingredients, especially the broth, are confirmed gluten-free.

Conclusion

Creamy Spring Pea and Asparagus Risotto is a celebration of seasonal ingredients, blending creamy richness with bright, garden-fresh flavors. It’s a simple yet elegant dish that’s sure to impress at any spring gathering or weeknight dinner.

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