Creamy Spring Pea Asparagus (Printable Version)
Velvety Arborio rice combined with fresh asparagus, sweet peas, and lemon zest for a spring-inspired dish.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus, woody ends trimmed, cut into 2 cm pieces
02 - 1 cup fresh or frozen peas
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
→ Rice & Liquids
06 - 1 ½ cups Arborio rice
07 - 4 cups vegetable stock, kept warm
08 - ½ cup dry white wine
09 - 2 tbsp olive oil
→ Dairy
10 - 3 tbsp unsalted butter
11 - ½ cup grated Parmigiano Reggiano, plus extra for serving
12 - ¼ cup heavy cream
→ Seasonings
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tbsp fresh chives or flat-leaf parsley, finely chopped
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pan over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add Arborio rice and cook, stirring, until the grains are well coated and slightly translucent at the edges, about 2 minutes.
03 - Pour in the wine and stir until mostly absorbed.
04 - Add hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15 minutes.
05 - Stir in the asparagus pieces and continue adding stock and stirring. After 5 minutes, add the peas. Cook, stirring, until the rice is creamy and al dente, and the vegetables are tender, about 20–25 minutes total from first stock addition.
06 - Remove from heat. Stir in butter, Parmigiano Reggiano, heavy cream, and lemon zest. Season with salt and pepper to taste.
07 - Let risotto rest for 2 minutes, then serve hot, garnished with extra cheese and chives or parsley if desired.
# Expert Tips:
01 -
- The combination of sweet peas and grassy asparagus captures exactly what spring tastes like
- This risotto strikes that perfect balance between feeling indulgent and somehow still light enough for dinner
02 -
- Stirring frequently is not optional, it's what releases the starch that makes risotto creamy without adding actual cream
- The resting period after adding cheese is when the texture transforms from good to extraordinary
03 -
- Warm your serving bowls in the oven for 5 minutes so the risotto stays hot longer
- Sauté the reserved asparagus tips in butter separately and arrange them on top for that restaurant presentation