Spring Risotto with Asparagus & Peas

This post may contain affiliate links. Read my full disclosure policy.

This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.

Comforting to eat — and comforting to make, in a mindless, repetitive sort of way — risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency. Most people think of it as a restaurant-style dish, but it’s actually quite simple to make with just a few ingredients. The only thing to keep in mind is that it requires frequent stirring, so you need to stay close to the stove for 25 minutes while it cooks.

This spring risotto calls for seasonal vegetables but there’s lots of room for creativity and improvisation. Don’t feel like asparagus? Substitute zucchini or mushrooms. Going vegetarian? Replace the chicken broth with vegetable broth. Want to fancy it up? Stir in some fresh herbs at the end. You really can’t go wrong as long as you stick to the basic formula. Serve this spring risotto as a meatless main course or as a side to a simply cooked main dish, like pan-seared salmon or perfectly grilled chicken breasts.

How To Make Spring Risotto with Asparagus & Peas

Before we get to the step-by-step instructions, a few words about the ingredients:

• All risotto recipes begin with Arborio rice, a short-grained, high-starch Italian rice that becomes creamy and slightly chewy when cooked. You can find it in the rice section of most supermarkets.
• White wine is a key ingredient in risotto, as it adds nice depth of flavor. However, if you’d prefer not use it, replace it with more broth and add a squeeze of lemon at the end.
• It’s important to use low-sodium broth when making risotto. The broth reduces while it cooks, intensifying the saltiness.

Step-by Step Instructions

The first step to cooking risotto is to bring your broth to a simmer. It’s important that the broth is hot before you add it to the rice, as cold broth will cool the pan down and slow the cooking process.

While the broth heats up, melt the butter in a large pot or Dutch oven (it’s important to use a large cooking vessel, as the rice will increase in volume when cooked). Add the asparagus and cook until tender-crisp, a few minutes.

Add the peas and cook for 1 minute more, until they are defrosted.

Transfer the vegetables to a plate and set aside. You’ll add them back to the risotto at the very end. Cooking the vegetables first ensures that they don’t overcook.

In the same pot over medium-low heat, melt 2 tablespoons of the butter and add the onions.

Cook, stirring frequently, until translucent, 2 to 3 minutes. Then, add the garlic and cook for 1 minute more. Do not brown.

Add the Arborio rice to the onions and garlic.

Cook, stirring constantly, until glossy and translucent around the edges, about 3 minutes. This  step of toasting the rice in fat adds depth of flavor and also prevents the grains from becoming mushy during the cooking process.

Add the wine and cook until completely absorbed, about 1 minute.

Ladle about 1 cup of the simmering broth into the rice.

Cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring until it is absorbed, until the rice is tender, about 25 minutes. You don’t need to stir constantly; just check on it every few minutes to stir and prevent sticking. You’ll know it’s done when the rice al dente — just cooked, still with a little bite to it.

Add the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter to the risotto.

Stir, then taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon into bowls and serve with more cheese.

If you have leftover risotto, I highly recommend making risotto cakes. They are quite possibly even better than the actual risotto! You don’t need a recipe: simply mix the leftover cold risotto with a generous handful of shredded cheese. Use a cheese that melts well, such as fontina, Cheddar, Gruyère, or mozzarella. Scoop up about 1/3 cup of the risotto at a time and shape into patties about 3/4 inch thick and 3 inches wide. Coat the risotto cakes in panko, then fry in olive oil over medium heat until golden and crisp, about 3 minutes per side.

You may also like

• Pea Soup with Basil
• Orzo Risotto with Shrimp, Peas & Bacon
• Spinach Quiche
• Ratatouille
• Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons