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Spring Pea and Asparagus Risotto

Spring Pea and Asparagus Risotto

A creamy and comforting spring risotto made with fresh asparagus, sweet peas, arborio rice, and Parmesan cheese. This vibrant dish highlights seasonal vegetables in a rich, lemony, and buttery risotto base.
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Prep Time 10 minutes
Cook Time 30 minutes
Stirring Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1 cup arborio rice
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 1/2 cup white wine optional
  • 4 cups vegetable stock kept warm
Vegetables
  • 1 cup asparagus cut into pieces
  • 3/4 cup green peas fresh or frozen
Finishing
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp butter
  • 1 lemon zested and juiced

Equipment

  • Large Saucepan
  • Wooden Spoon

Method
 

  1. Sauté onion in olive oil until soft and translucent.
  2. Add arborio rice and toast for 1–2 minutes.
  3. Pour in white wine and stir until absorbed.
  4. Add warm vegetable stock gradually, stirring constantly until rice is creamy and cooked.
  5. Add asparagus and peas during the final minutes of cooking.
  6. Stir in butter, Parmesan, and lemon juice. Serve warm.

Notes

Use fresh spring vegetables for best flavor. Adjust consistency by adding more stock if needed. Serve immediately for best texture.