Creamy Asparagus Pea Risotto (Printable Version)
Lush risotto with asparagus, peas, fresh mint, and Parmesan in a creamy, hearty dish perfect for spring.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus, trimmed and cut into ¾ inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
→ Rice and Broth
06 - 1 ½ cups Arborio rice
07 - 4–5 cups vegetable stock, kept warm
→ Dairy
08 - 2 tablespoons unsalted butter
09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - ¼ cup heavy cream
→ Fresh Herbs
11 - ¼ cup fresh mint leaves, finely chopped
12 - 2 tablespoons fresh parsley, chopped
→ Others
13 - 2 tablespoons olive oil
14 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add Arborio rice to the pan and cook, stirring constantly, for 2 minutes until grains are lightly toasted and translucent at the edges.
03 - Add one ladleful of hot vegetable stock and stir constantly until liquid is mostly absorbed. Continue adding stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
04 - After 10 minutes of cooking, stir in asparagus pieces. Continue adding stock and stirring regularly.
05 - After 5 more minutes, add peas and lemon zest. Continue cooking and adding stock until rice is creamy and al dente, about 18–20 minutes total from the first stock addition.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream. Season generously with salt and pepper. Fold in fresh mint and parsley until combined.
07 - Serve immediately while hot, garnished with additional Parmesan and fresh mint if desired.
# Expert Tips:
01 -
- The mint creates this surprising fresh twist that makes people pause and ask whats in it
- Its the kind of comfort food that feels fancy enough for dinner guests but simple enough for a Tuesday
02 -
- The rice will continue absorbing liquid even after you remove it from the heat, so stop when its still slightly loose in the pan
- Stirring constantly is not an exaggeration, it releases the starch that makes risotto creamy rather than sticky
03 -
- Add a splash of white wine after toasting the rice and let it evaporate completely before starting with the stock for an extra layer of flavor
- Grate your Parmesan fresh instead of using pre-grated cheese, it melts better and tastes more vibrant