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Creamy Asparagus and Pea Parmesan Risotto

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A creamy, comforting risotto featuring fresh asparagus, sweet peas, and melting Parmesan cheese, perfect for springtime meals.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 bunch fresh asparagus (about 1 lb/450g), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (150g)
  • 5 cups vegetable broth (1.2 liters), kept warm
  • 1 cup freshly grated Parmesan cheese (90g)
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine (120ml) (optional)
  • 3 tablespoons unsalted butter (45g), divided
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • A handful fresh basil or parsley, chopped (optional)

Instructions

  1. Prepare the broth and vegetables: Heat the vegetable broth in a pot and keep it simmering gently. Trim the asparagus and cut into 1-inch pieces. Shell fresh peas if using, or have frozen peas ready. Finely chop the onion and mince the garlic.
  2. Sauté onion and garlic: In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook for another minute until fragrant, but not browned.
  3. Toast the rice: Add Arborio rice to the pan and stir to coat it in the butter and oil. Toast gently until edges look translucent but center is still opaque, about 2-3 minutes.
  4. Deglaze with wine (optional): Pour in white wine and stir until mostly absorbed, about 2 minutes.
  5. Add broth gradually: Begin adding warm vegetable broth one ladle (about ½ cup or 120ml) at a time. Stir frequently, allowing rice to absorb liquid before adding next ladle. Keep heat medium-low and continue for 20-25 minutes.
  6. Add asparagus and peas: When rice is just about tender but still slightly firm (about 18 minutes in), stir in asparagus and peas. Continue adding broth and stirring until vegetables are tender and rice is cooked through.
  7. Finish with cheese and butter: Remove pan from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, and fresh lemon juice. Season with salt and pepper to taste. Risotto should be creamy and silky.
  8. Rest and serve: Let risotto sit covered for 1-2 minutes to meld flavors. Garnish with fresh herbs if desired and serve immediately.

Notes

Use warm broth to ensure even cooking and creamy texture. Stir frequently but not constantly. Add asparagus and peas late to keep them tender-crisp. Freshly grate Parmesan for best flavor. If risotto is too thick, add a splash of warm broth or water; if too runny, cook a bit longer uncovered.

Nutrition

Keywords: risotto, asparagus, peas, Parmesan, spring recipe, creamy risotto, vegetarian, easy dinner

Find it online: https://tastypierecipes.com/creamy-asparagus-and-pea-parmesan-risotto-easy-homemade-recipe-for-spring/