Spring Green Risotto with Asparagus and Peas

Image of Caroline Verrone
Rated 5.0 based on 2 customer reviews
Spring Green Risotto with Asparagus and Peas
Spring Green Risotto with Asparagus and Peas


  • 6 fresh asparagus spears, trimmed, cut into ½-inch pieces and tips
  • ¼ cup green peas
  • 4 cups chicken stock, or as needed
  • 1-2 tablespoons vegetable or canola oil
  • ½ yellow or white onion, diced
  • 2 cloves garlic, minced
  • ¼ cup green onions, thinly sliced and divided
  • 1 cup white arborio rice
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • ½ cup dry white wine
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons cream or half-and-half
  • 1 tablespoon butter, at room temperature
  • ½ lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste


  1. Bring a small pot of salted water to a boil; add asparagus and cook until bright green, 1 to 2 minutes. Stir peas with the asparagus and cook until hot, about 1 minute more; drain and rinse under cold running water to stop the cooking process.
  2. Bring chicken stock to simmer in a pot over low; keep warm.
  3. Heat oil in a pan over low heat; add the oil. Cook and stir onion until slightly softened, 2 to 3 minutes; add the garlic and green onions and cook until fragrant, about 1 minute more.
  4. Stir rice with the onion mixture to coat; season with salt and pepper. Cook rice until slightly translucent, about 3 minutes.
  5. Pour white wine into the pan; cook and stir until almost completely absorbed into the rice, 5 to 10 minutes.
  6. Pour ½ cup stock into the pan. Use a wooden spoon to gently stir, moving the pan around to make sure the rice is cooking evenly. You can leave the pan for a few seconds without stirring, but don't step away for too long. Cook until liquid is almost completely absorbed, 3 to 5 minutes. Repeat adding stock and cooking, stirring frequently, until rice is tender, 17 to 20 minutes; you may not need to use all of the stock.
  7. Stir an additional ¼ cup stock into the cooked rice to keep it from clumping; season with salt and pepper.
  8. Remove pot from heat. Stir Parmesan cheese, cream, and butter into the rice to melt completely and coat the rice; add the blanched vegetables and lemon juice and stir.
  9. Divide risotto into bowls; top with remaining green onion and parsley.
Mealthy tip:

If using low-sodium or unsalted stock, increase amount of salt for the rice to ¾ teaspoon. As always, taste for seasoning before serving, though..


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Sam Dalton

Sam Dalton says:

I love arborio rice and found this recipe to be really creamy, delicious, and flavorful. i used low sodium sock so I added a little extra salt as the recipe suggested, but I think it would have been fine even if I didn't. This is a great side dish to any meat. If you're feeling good, go a little crazy with the Parmesan cheese!

Image of Greg Jones

Greg Jones says:

I loved the way this turned out, the risotto was creamy and delicious. Overall it was really simple and easy to make, and the asparagus was a nice addition.