Creamy Asparagus Pea Risotto (Printable Version)
Velvety risotto featuring asparagus, sweet peas, and a rich Parmesan finish for comforting meals.
# What You'll Need:
→ Vegetables
01 - 1 bunch fresh asparagus, trimmed and cut into 3/4 inch pieces
02 - 1 cup frozen or fresh peas
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1 1/2 cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - 3/4 cup freshly grated Parmesan cheese
10 - 2 tablespoons heavy cream
→ Seasonings
11 - Salt and freshly ground black pepper to taste
12 - Zest of 1 lemon
# How to Make It:
01 - Heat 2 tablespoons butter in a large heavy-bottomed saucepan over medium heat. Add onion and cook 3-4 minutes until translucent. Stir in garlic and cook 1 minute more.
02 - Add Arborio rice and cook, stirring constantly, for 2 minutes until grains are well coated and slightly translucent at edges.
03 - Pour in white wine and simmer, stirring, until almost fully absorbed.
04 - Add warm vegetable broth one ladleful at a time, stirring gently and allowing each addition to absorb before adding the next. Continue for about 15 minutes.
05 - Stir in asparagus and peas. Continue adding broth and stirring until rice is creamy and al dente, and vegetables are tender, about 8-10 minutes more.
06 - Remove from heat. Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with salt, pepper, and lemon zest if desired.
07 - Cover and let rest for 2 minutes. Serve immediately, garnished with extra Parmesan.
# Expert Tips:
01 -
- The combination of tender asparagus and sweet peas captures everything fresh about spring in one bowl
- That moment when the rice transforms into something impossibly creamy without any heavy cream is pure kitchen magic
02 -
- Stopping the stirring, even briefly, can cause the rice to stick to the bottom and burn. Commit to the process.
- The risotto should look slightly too loose when you stop cooking. It continues absorbing liquid off heat and you want it creamy, not stiff.
03 -
- Grate the Parmesan yourself from a wedge. Pre-grated cheese contains cellulose that prevents it from melting into that smooth, creamy consistency you are after.
- If you need to step away briefly, add slightly more broth than usual and turn the heat to low. It buys you a few minutes without ruining the texture.