Creamy Asparagus Pea Risotto

The first time I attempted risotto, I stood at the stove stirring endlessly, convinced I had done something wrong because it kept looking so dry and unpromising. My Italian neighbor leaned over the fence and called out that patience was the secret ingredient, and sure enough, twenty minutes later that same pot had transformed into the most creamy, luxurious rice I had ever tasted. Now whenever asparagus pops up at the farmers market, I know exactly what I am making for dinner that night.

Last spring I made this for a dinner party when my friend announced she was pregnant and craving something comforting but still fresh. We all stood around the stove taking turns with the wooden spoon, glasses of white wine in hand, while the asparagus perfume filled the kitchen. She still messages me every time she makes it, which is pretty often these days.

Ingredients

• Arborio rice: This short grain variety is essential because it releases all that starch as you stir, creating that signature creamy texture without actually needing cream
• Fresh asparagus: Look for firm stalks with tight tips, and snap off the woody ends rather than cutting them so they break exactly where the tender part begins
• Frozen peas: These actually work beautifully here because they are picked and frozen at peak sweetness, just throw them in frozen
• Vegetable broth: Keep it warm in a separate pot so adding cold broth does not shock the rice and interrupt the cooking process
• Parmesan cheese: Buy a wedge and grate it yourself rather than using pre grated cheese for better melting and a fresher taste

Instructions

Build your flavor base:

Melt two tablespoons of butter in your largest heavy-bottomed pan over medium heat, then cook the chopped onion until it turns completely translucent and soft, about four minutes. Add the minced garlic and let it cook just one minute more so it does not turn bitter.

Toast the rice:

Pour in the Arborio rice and stir constantly for two full minutes until every grain looks slightly translucent at the edges and smells nutty. This toasting step helps each grain hold its texture better during the long cooking ahead.

Start with wine:

Pour in the white wine and keep stirring until the pan almost looks dry again, letting the rice absorb all that wine flavor. The kitchen should start smelling amazing right about now.

The slow broth dance:

Add one ladle of warm broth at a time, stirring gently and waiting until the rice has absorbed almost all the liquid before adding the next. This gradual addition is what makes risotto so creamy and luxurious, so do not rush it.

Add the vegetables:

After about fifteen minutes of adding broth, stir in the asparagus pieces and frozen peas. Continue adding broth and stirring until the rice is tender but still has a slight bite in the center and the vegetables are perfectly tender.

The grand finish:

Remove the pan from heat completely before stirring in the remaining butter, grated Parmesan, and cream if you are using it. The residual heat will melt everything into the most velvety texture imaginable.

Let it rest:

Cover the pan and walk away for exactly two minutes so the risotto can settle and thicken slightly. Serve it in warm bowls with extra Parmesan scattered on top.

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This recipe has become my go to for new parents, friends recovering from surgery, or just those Tuesday nights when nothing sounds better than something warm and comforting. There is something about the rhythm of adding broth and stirring that feels almost meditative after a long day.

Choosing Your Asparagus

I used to buy the thickest stalks available, thinking more vegetable was better, but thin spears actually cook more evenly and have a more delicate flavor in risotto. Look for bunches where the buds are still tightly closed and avoid any that look dry or woody at the base.

Wine Pairing Wisdom

The same white wine you cook with makes the perfect pairing for the finished dish, so pour yourself a glass while you stand at the stove. Crisp wines like Sauvignon Blanc or Pinot Grigio cut through all that creamy richness beautifully.

Make It Your Own

Once you master the basic technique, you can swap vegetables based on the season or whatever looks good at the market. The method stays exactly the same, but you end up with a completely different dinner each time.

• Frozen peas work just as well as fresh ones in this recipe
• Lemon zest at the end brightens everything up on warm days
• Leftover risotto makes incredible arancini the next day

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There is something so satisfying about turning simple ingredients into something that feels luxurious and special. Enjoy every creamy bite.

Recipe FAQs

→ What type of rice is best for this dish?

Arborio rice is ideal due to its high starch content, which gives the dish a creamy texture while maintaining a slight bite.

→ Can I use frozen vegetables for this dish?

Frozen peas work well and retain sweetness. Fresh asparagus is preferred for texture but frozen can be used if cooked gently.

→ How is the creamy texture achieved?

Slowly adding warm vegetable broth and stirring allows the starch to release gradually, creating a rich, creamy consistency.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the gentle flavors and fresh vegetables nicely.

→ Is it possible to make this dish vegan?

Yes, substitute vegan butter and a plant-based cheese alternative, or omit cheese altogether for a vegan-friendly version.

→ Why add lemon zest?

Lemon zest adds brightness and a subtle citrus note, balancing the dish’s rich elements.