Spring Pea and Asparagus Risotto

Jessica

🍽️✨ The taste ambassador

This post may contain affiliate links learn more.

Spring has sprung, and with it, a vibrant array of fresh, seasonal produce that practically begs to be transformed into something delicious. For me, spring cooking is all about celebrating the bright, clean flavors of ingredients like tender asparagus and sweet spring peas. This Spring Pea and Asparagus Risotto has quickly become a family favorite in our home, and I’m so excited to share it with you. The creamy, comforting texture of risotto is perfectly balanced by the delicate sweetness of the peas and the slightly grassy notes of the asparagus. Even my picky eaters, who sometimes turn their noses up at vegetables, devoured this dish! It’s surprisingly easy to make, yet feels elegant enough for a special occasion. The vibrant green hue is just as appealing to the eye as the taste is to the palate. Honestly, this risotto is spring in a bowl, and I can’t wait for you to experience the joy of making and eating it.

Ingredients for Spring Pea and Asparagus Risotto

Arborio Rice: 1 ½ cups. The essential ingredient for risotto, Arborio rice is a short-grain Italian rice with a high starch content, which is crucial for achieving that creamy, characteristic risotto texture.
Vegetable Broth: 6 cups, hot. Use a good quality vegetable broth as it forms the base of the risotto flavor. Keep it hot throughout the cooking process for optimal absorption and temperature maintenance.
Fresh Asparagus: 1 pound, trimmed and cut into 1-inch pieces. Asparagus brings a fresh, slightly grassy, and subtly bitter flavor that is quintessentially spring. Choose firm, bright green spears.
Fresh or Frozen Spring Peas: 1 cup. Spring peas add a burst of sweetness and vibrant green color. Fresh peas are wonderful when in season, but frozen peas work perfectly well and are very convenient. If using frozen, no need to thaw them beforehand.
Yellow Onion: 1 medium, finely chopped. Onion forms the aromatic base of the risotto, adding depth and sweetness as it cooks down.
Garlic: 2 cloves, minced. Garlic complements the onion and adds a pungent, savory note that enhances the overall flavor profile.
Dry White Wine: ½ cup. Dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds acidity and complexity to the risotto. It helps to deglaze the pan and create a more nuanced flavor. You can substitute with extra broth if you prefer to omit the wine.
Parmesan Cheese: ½ cup, freshly grated, plus extra for serving. Parmesan cheese adds a salty, umami richness and creamy texture to the risotto. Freshly grated is highly recommended for the best flavor and melting quality.
Butter: 2 tablespoons, unsalted. Butter adds richness, creaminess, and a beautiful sheen to the finished risotto. Use unsalted butter to control the overall saltiness of the dish.
Olive Oil: 2 tablespoons, extra virgin. Olive oil is used for sautéing the onion and garlic, providing a healthy fat base and adding a subtle fruity flavor. Extra virgin olive oil is preferred for its superior taste and quality.
Fresh Parsley: ¼ cup, chopped, for garnish. Fresh parsley adds a bright, herbaceous note and a pop of color as a garnish. It complements the spring flavors and enhances the visual appeal of the dish.
Salt and Freshly Ground Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Adjust salt and pepper to your preference throughout the cooking process and at the end.
Optional Lemon Zest: 1 teaspoon, for brightness. Lemon zest adds a touch of citrusy brightness that can further enhance the spring flavors of the risotto. It’s a lovely optional addition for those who enjoy a bit of zestiness.

Instructions for Making Spring Pea and Asparagus Risotto

Heat the Broth: In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat. Maintaining a hot broth is crucial for the risotto cooking process as it ensures even cooking and starch release from the rice.
Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning. Softening the onion creates a flavorful base for the risotto.
Add Garlic and Rice: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can become bitter. Add the Arborio rice to the pot and stir constantly for 2-3 minutes until each grain is coated in the oil and slightly translucent around the edges. This process, called toasting the rice, is important as it helps the rice absorb liquid gradually and contributes to the creamy texture of the risotto.
Deglaze with White Wine: Pour in the dry white wine and stir constantly until it is fully absorbed by the rice. This usually takes about 1-2 minutes. The wine adds acidity and depth of flavor to the risotto. Let it evaporate almost completely before moving to the next step.
Begin Adding Broth: Add 1 cup of the hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed. It’s essential to stir constantly throughout the risotto cooking process. This agitation helps release starch from the rice grains, creating the creamy texture.
Continue Adding Broth, Ladle by Ladle: Continue adding the hot broth, one ladle (about ½ cup) at a time, stirring constantly and waiting until each ladle of broth is almost completely absorbed before adding the next. This gradual addition of broth and constant stirring is the key to achieving perfect risotto. It usually takes about 20-25 minutes for the rice to cook and become creamy.
Test for Doneness: After about 20 minutes, start testing the rice for doneness. The risotto is ready when the rice is creamy but still slightly al dente, meaning it should have a slight bite in the center. It should not be mushy. The consistency should be loose and flowing, not stiff.
Add Asparagus and Peas: In the last 5 minutes of cooking, add the chopped asparagus and spring peas to the risotto. Stir them in and continue cooking until the asparagus is tender-crisp and the peas are heated through. If using frozen peas, they will heat through quickly. Fresh peas may take a little longer.
Stir in Parmesan and Butter: Once the rice is cooked to the desired consistency and the vegetables are tender, remove the pot from the heat. Stir in the grated Parmesan cheese and butter. Stir vigorously until the cheese and butter are melted and fully incorporated, creating a rich and creamy sauce. This process, called “mantecare,” is crucial for achieving the final creamy texture.
Season and Garnish: Season the risotto with salt and freshly ground black pepper to taste. If desired, stir in the optional lemon zest for a touch of brightness. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese. Risotto is best enjoyed immediately as it can lose its creamy texture as it cools.

Nutrition Facts for Spring Pea and Asparagus Risotto (per serving)

Serving Size: Approximately 1 ½ cups
Calories: 420 kcal
Fat: 18g

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. These values are based on a typical recipe and should be used as a general guide.)

Preparation Time for Spring Pea and Asparagus Risotto

Prep Time: 20 minutes (Includes chopping vegetables, grating cheese, and heating broth)
Cook Time: 30 minutes (Active cooking time for the risotto)
Total Time: 50 minutes (From start to finish, ready to serve)

This Spring Pea and Asparagus Risotto is a relatively quick and easy dish to prepare, especially considering the delicious and impressive result. While risotto requires active stirring, the hands-on time is well worth the effort for a creamy, flavorful, and satisfying meal that’s ready in under an hour.

How to Serve Spring Pea and Asparagus Risotto

This vibrant and flavorful risotto is delicious on its own as a main course, but it also pairs wonderfully with various accompaniments to create a complete and balanced meal. Here are some serving suggestions:

As a Light Lunch or Elegant Starter:
- Serve a smaller portion of risotto as a sophisticated first course for a spring lunch or dinner party.
- Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the risotto.
As a Vegetarian Main Course:
- Enjoy a generous serving of risotto as a satisfying and flavorful vegetarian main course.
- Serve alongside roasted vegetables like broccoli, Brussels sprouts, or carrots to add more variety and nutrients.
With Protein for a Heartier Meal:
- Grilled Chicken or Fish: Grilled chicken breast or flaky white fish like cod or halibut complements the delicate flavors of the risotto beautifully.
- Pan-Seared Scallops or Shrimp: Seared scallops or shrimp add a touch of seafood elegance and pair wonderfully with the spring vegetables.
- Roasted or Grilled Lamb Chops: For a more substantial and luxurious meal, serve risotto with tender lamb chops.
Garnish and Finishing Touches:
- Fresh Herbs: Always garnish risotto with fresh herbs like parsley, chives, or dill to enhance the flavor and visual appeal.
- Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who like an even cheesier experience.
- A Drizzle of Olive Oil: A drizzle of high-quality extra virgin olive oil just before serving adds richness and flavor.
- Lemon Wedges: Serve with lemon wedges on the side for those who want to add a squeeze of fresh lemon juice for extra brightness.

Additional Tips for Perfect Spring Pea and Asparagus Risotto

Making perfect risotto is all about technique and attention to detail. Here are 8 essential tips to help you achieve creamy, flavorful, and restaurant-quality Spring Pea and Asparagus Risotto every time:

Use the Right Rice: Arborio rice is the classic choice for risotto due to its high starch content, which is crucial for creating the creamy texture. Carnaroli rice is another excellent option, known for its even starch release and slightly firmer texture. Avoid long-grain rice or converted rice, as they won’t produce the desired creamy results.
Warm Broth is Key: Always use hot broth for making risotto. Cold broth will lower the temperature of the rice, slowing down the cooking process and hindering starch release. Keep the broth simmering gently on the stovetop throughout the cooking process.
Toast the Rice Properly: Don’t skip toasting the rice. Sautéing the rice in olive oil before adding any liquid is an important step. Toasting coats the grains, helping them absorb liquid gradually and evenly, and contributes to a better texture. Toast until the edges of the rice grains become translucent.
Stir Constantly and Gently: Constant stirring is essential for creamy risotto. Stirring agitates the rice grains, releasing starch and creating the signature creamy consistency. However, stir gently and continuously, rather than vigorously, to avoid breaking the rice grains.
Add Broth Gradually: The hallmark of risotto technique is adding broth ladle by ladle and waiting for each addition to be absorbed before adding the next. This slow and steady process allows the rice to absorb the liquid evenly and release starch gradually. Rushing the broth addition can result in unevenly cooked rice and a less creamy texture.
Don’t Overcook the Rice: Risotto should be cooked al dente, meaning “to the tooth.” The rice should be creamy on the outside but still have a slight bite in the center. Overcooked risotto will become mushy and lose its texture. Start testing for doneness around 20 minutes of cooking time.
Incorporate Vegetables at the Right Time: Add delicate vegetables like asparagus and peas towards the end of the cooking process. This ensures they retain their vibrant color and tender-crisp texture, rather than becoming overcooked and mushy. Adding them in the last 5 minutes is usually ideal.
Mantecare for Creaminess: The final step of “mantecare,” stirring in butter and Parmesan cheese off the heat, is crucial for achieving the ultimate creamy and luxurious risotto. The butter adds richness and sheen, while the Parmesan cheese provides saltiness, umami, and further creaminess. Stir vigorously until both are fully melted and incorporated.

Frequently Asked Questions (FAQ) about Spring Pea and Asparagus Risotto

Q1: Can I use frozen asparagus instead of fresh?

A1: While fresh asparagus is ideal for its flavor and texture, you can use frozen asparagus in a pinch. If using frozen asparagus, add it directly to the risotto from frozen during the last 5-7 minutes of cooking time. It may become a bit softer than fresh asparagus, but it will still contribute flavor.

Q2: I don’t have white wine. Can I still make this risotto?

A2: Yes, you can absolutely make this risotto without white wine. Simply substitute the ½ cup of white wine with an equal amount of vegetable broth. The wine adds depth and acidity, but the risotto will still be delicious without it. You might consider adding a squeeze of lemon juice at the end to brighten the flavors if you omit the wine.

Q3: Can I make risotto ahead of time?

A3: Risotto is best enjoyed immediately after cooking. It tends to lose its creamy texture as it cools and can become quite thick. If you must make it ahead, slightly undercook the risotto (stop adding broth a few minutes earlier) and spread it out on a baking sheet to cool quickly. When ready to serve, add a little more hot broth and gently reheat it in a pan, stirring constantly, until creamy and heated through. However, freshly made risotto is always superior.

Q4: What if my risotto is too thick?

A4: If your risotto becomes too thick, it likely means it has absorbed too much liquid or cooled down too much. To loosen it up, add a little more hot vegetable broth, one tablespoon at a time, while stirring constantly, until it reaches your desired creamy consistency.

Q5: Can I add other vegetables to this risotto?

A5: Absolutely! Risotto is very versatile. You can easily add other spring vegetables like zucchini, fava beans, or artichoke hearts. Just be sure to adjust the cooking time for different vegetables to ensure they are cooked to perfection without becoming mushy. Heartier vegetables like carrots or mushrooms can be sautéed with the onions at the beginning.

Q6: Is this risotto vegetarian and vegan-friendly?

A6: This Spring Pea and Asparagus Risotto recipe is vegetarian. To make it vegan, you would need to substitute the Parmesan cheese with a vegan Parmesan alternative or nutritional yeast for cheesy flavor, and replace the butter with vegan butter or olive oil. Be sure to use vegetable broth to keep it vegetarian/vegan.

Q7: How do I know when the risotto rice is cooked perfectly?

A7: The perfect risotto rice should be al dente – creamy on the outside but with a slight bite in the center. When you take a spoonful, it should be loose and flowing, not stiff or dry. It should also hold its shape slightly on a plate but still be very creamy. Taste it frequently towards the end of cooking to check for doneness.

Q8: Can I use chicken broth instead of vegetable broth?

A8: Yes, you can use chicken broth if you prefer, especially if you are not strictly vegetarian. Chicken broth will add a richer, meatier flavor to the risotto. However, vegetable broth keeps the dish lighter and allows the fresh spring flavors of the peas and asparagus to shine through more prominently.