Spring Asparagus and Pea Risotto

Creamy asparagus and pea risotto in a bowl with a fork on a wooden board.

This creamy, simple, and fresh risotto highlights spring produce and flavors, including lemon, mint, and tarragon.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 256kcal

Author Lizzie Streit, MS, RDN

Ingredients

6 cups vegetable broth can sub chicken broth
4 tablespoons extra virgin olive oil divided
1 pound asparagus trimmed and cut into 1-inch pieces
1 cup fresh or frozen garden peas
2 cups diced sweet onion from 1 medium
½ teaspoon salt
3 cloves garlic minced or pressed
1.5 cups arborio rice
½ cup dry white wine Sauvignon Blanc of Pinot Grigio; see notes for subs
¾ to 1 cup shredded parmesan cheese
2 to 4 tablespoons lemon juice from ½ to 1 large lemon, depending on taste
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint

US Customary - Metric

Instructions

Pour broth into a saucepan and bring to a simmer over medium heat. Turn the heat to low and keep the broth hot but not boiling while you prepare the risotto. Gentle bubbles along the sides of the saucepan are OK, but you don't want a full boil that would cause some of the broth to evaporate.
Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the asparagus pieces and peas to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the asparagus and peas are bright green and only slightly softened. Remove the veggies and transfer to a plate.
In the same pot, warm the remaining 2 tablespoons of olive oil. Add the onion and cook for 5 minutes, stirring often, until slightly softened. Add the garlic and salt in the last couple of minutes, decrease the heat to medium-low, and cook until fragrant. Do not brown.
Pour the rice into the pot. Cook for a few minutes, stirring often, until the edges of the rice become translucent.
Add the wine. Stir continuously until absorbed.
Begin ladling the broth into the pot. Add 1 cup of the hot broth to the risotto. Stir continuously until absorbed. Repeat until all of the broth is incorporated and the rice is creamy. This usually takes 25 to 30 minutes. Avoid boiling the risotto. Keep the heat at medium-low but reduce to low if boiling begins.
Remove from heat. Add the parmesan cheese and lemon juice. Stir vigorously. Taste, and add salt and pepper as desired.
Stir the cooked veggies into the risotto, along with the fresh herbs if using. Alternatively, you can save the fresh herbs to sprinkle on top before serving.
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Notes

For a smaller yield: If 10 cups is too much for you, use ½ bunch of asparagus instead, cut the rice down to 1 cup, use 4 cups of broth, and forego the wine (add a little more lemon juice at the end).
Storage: Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
Reheating: Risotto is best enjoyed right away and won't be as creamy when reheated. To avoid drying it out, add a pat of butter or a little broth before microwaving in 30- to 45-second intervals on high, stirring in between, until warm. You can also reheat a serving in a saucepan with extra broth (about ¼ cup broth for 1 cup of risotto) over medium heat, stirring frequently, until warm.
Alcohol-free: If you don't want to use wine, substitute more broth and add a couple extra tablespoons of lemon juice at the end.

Nutrition