Spring Risotto with Asparagus & Peas Recipe

Spring Risotto with Asparagus & Peas Recipe

How To Make Spring Risotto with Asparagus & Peas

With its fresh and seasonal ingredients, this spring risotto is a versatile dish that works as a vegetarian main, a side dish, or even as a starter.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 6cupslow sodium chicken broth
  • 4tbspunsalted butter,divided
  • 1bunchasparagus,(preferably thin), trimmed and cut into 1 in pieces
  • ¼tspsalt
  • freshly ground black pepper
  • 1cupfrozen peas
  • 1mediumyellow onion,finely chopped
  • 2clovesgarlic,minced
  • cupsarborio rice
  • ½cupdry white wine
  • ½cupparmigiano reggiano,grated, plus more for serving


  1. In a medium pot, bring the broth to a simmer.

  2. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper.

  3. Cook for 2 to 4 minutes, stirring frequently, until the asparagus is tender-crisp, depending on the thickness of the asparagus.

  4. Add the peas and continue cooking for about 1 minute until the peas are defrosted. Transfer the vegetables to a plate and set aside.

  5. In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook for 2 to 3 minutes, stirring frequently, until translucent.

  6. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook for 2 minutes, stirring constantly, until glossy and translucent around the edges.

  7. Add the wine and cook for about 1 minute until completely absorbed. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed.

  8. Continue adding the broth, 1 cup at a time and stirring frequently for about until it is absorbed and the rice is al dente and creamy.

  9. Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary.

  10. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.


  • Calories: 579.89kcal
  • Fat: 19.17g
  • Saturated Fat: 11.18g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 5.52g
  • Polyunsaturated Fat: 1.21g
  • Carbohydrates: 76.06g
  • Fiber: 5.76g
  • Sugar: 4.84g
  • Protein: 22.45g
  • Cholesterol: 43.17mg
  • Sodium: 551.94mg
  • Calcium: 281.08mg
  • Potassium: 644.40mg
  • Iron: 6.15mg
  • Vitamin A: 192.13µg
  • Vitamin C: 11.70mg
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