Spring Asparagus and Pea Risotto Recipe

Published: May 8, 2025

by Clara Harper

Leave a Comment

Pin1

1 Shares

MAJESTIC PURE 🩷 Himalayan Salt Scrub – Exfoliate & Hydrate ✨ w/ Collagen & Almond Oil

Buy Now!

Jump to Recipe·Print Recipe·Leave a Review

There’s something magical about the arrival of spring when the world bursts into life with vibrant greens and blooming flowers. Imagine a creamy bowl of Spring Asparagus and Pea Risotto that captures this season’s essence—each spoonful bursting with flavors so fresh they could practically sing a duet with your taste buds. It’s not just food; it’s an experience that invites you to take a moment to savor the joy of spring.

Jump to:

Essential Ingredients
Let’s Make it together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
What type of rice is best for risotto?
Can I use frozen peas instead of fresh?
How can I make this risotto vegan?
📖 Recipe Card

This dish has been my go-to for those lazy Sunday afternoons when I want something fancy but don’t feel like putting on pants—because who doesn’t love cooking in their pajamas? Picture this: you’re stirring the pot while listening to your favorite tunes, inhaling the aromatic blend of onions sautéing in butter. The freshness of peas and asparagus dances in the air as you anticipate a deliciously creamy delight that will impress even the pickiest eaters at your table.

Why You'll Love This Recipe

This Spring Asparagus and Pea Risotto is incredibly easy to prepare, making it perfect for weeknight dinners or special occasions.
With its combination of fresh vegetables, it’s a burst of flavor that looks stunning on your plate.
The creamy texture paired with vibrant green colors makes it as visually appealing as it is delicious.
Plus, it’s versatile enough to adapt to your pantry staples or seasonal finds.

I remember making this dish for my family last spring when my brother declared he was going vegan for the month. The look on his face when he took his first bite was priceless—it was pure bliss mixed with disbelief that something so green could taste so good!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Arborio Rice: This short-grain rice is crucial for creating that creamy texture we all love in risottos.
Fresh Asparagus: Choose firm, bright green stalks; they should snap easily when bent.
Fresh Peas: If possible, use garden-fresh peas for their sweetness; frozen peas work well too.
Vegetable Broth: Homemade or store-bought broth adds depth; low-sodium options are great for controlling saltiness.
Onion: A finely chopped onion provides sweetness; yellow onions work best here.
Garlic: Use fresh garlic cloves; their aroma enhances the dish beautifully.
Parmesan Cheese (or nutritional yeast): For creaminess and flavor; adjust based on dietary preferences.
Butter or Olive Oil: Butter adds richness; olive oil can be used for a lighter option.
Lemon Zest: A sprinkle adds brightness; make sure to use organic lemons if possible!
Black Pepper: Freshly cracked pepper elevates flavors—don’t skimp on this essential ingredient.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Gather all your ingredients before starting. Chop the asparagus into bite-sized pieces and mince garlic finely to ensure even cooking.

Sauté Aromatics: In a large skillet over medium heat, melt butter or heat olive oil until shimmering. Add chopped onion and cook until translucent and aromatic—around 3-4 minutes.

Add Arborio Rice: Stir in Arborio rice until each grain is coated and slightly toasted—this should take about 1-2 minutes. You’ll know it’s ready when it emits a nutty aroma.

Pour in Broth Gradually: Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid absorbs before adding more—this process helps develop that signature creaminess.

Add Vegetables: Once most broth is absorbed (after about 15 minutes), stir in asparagus and peas. Cook until vegetables are tender yet crisp—approximately 3-5 minutes more.

Add Finishing Touches: Remove from heat and fold in Parmesan cheese (or nutritional yeast) along with lemon zest and cracked black pepper. Taste for seasoning before serving—you might want just a pinch more salt!

Enjoy this delightful dish warm while dreaming about lazy afternoons filled with sunshine!

You Must Know

Fresh ingredients are key,Use asparagus and peas at their peak for vibrant flavor and color.
The right broth makes a difference,Using homemade vegetable broth elevates the dish’s depth.
Stir often but don’t overdo it,Stirring helps release the starches, creating creaminess.

Perfecting the Cooking Process

Start by sautéing onions and garlic in olive oil, then add Arborio rice, toasting it slightly before gradually adding warm vegetable broth for creamy perfection.

Add Your Touch

Feel free to swap out asparagus for green beans or add some spinach for extra nutrients. A sprinkle of lemon zest can brighten up the dish beautifully too!

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. Reheat on low heat with a splash of broth to restore creaminess.

Chef's Helpful Tips

Always use fresh vegetables for maximum flavor; they make all the difference in your risotto’s taste.
Gradually adding broth helps achieve that perfect creamy texture without clumping.
Don’t rush; risotto needs patience, so take your time to stir and savor!

I remember making this Spring Asparagus and Pea Risotto for my friends’ dinner party. The compliments flowed faster than the wine, which was great since I was drinking sparkling water!

FAQ

What type of rice is best for risotto?

Use Arborio rice; it has the right starch content for creaminess.

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly and save prep time without sacrificing flavor.

How can I make this risotto vegan?

Simply use vegetable broth and omit any cheese or butter in your recipe.

Pin1

1 Shares