Creamy Asparagus Pea Risotto (Printable)
A velvety risotto featuring tender asparagus, sweet peas, and Parmesan cheese, perfect comfort food.
# What You'll Need:
→ Vegetables
01 - 1 bunch fresh asparagus, trimmed and cut into ½-inch pieces
02 - 1 cup frozen or fresh peas
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1½ cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - ¾ 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
# Directions:
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 time, stirring gently and allowing each addition to absorb before adding 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 2 minutes. Serve immediately, garnished with extra Parmesan.
# Expert Advice:
01 -
- The way the rice slowly absorbs all those vegetable flavors creates a depth you just cannot achieve with quick cooking methods
- That moment when you stir in the butter and cheese at the end feels like pure magic in the bowl
02 -
- Warm broth is non negotiable because cold liquid stops the cooking process and makes the rice turn out gummy rather than creamy
- Constant stirring is not as important as frequent stirring, so do not feel like you cannot step away for thirty seconds to grab a glass of water
03 -
- Grate your Parmesan fresh from a wedge because pre grated cheese often contains anti caking agents that prevent smooth melting
- The risotto is done when the grains are tender but still have a tiny white dot in the very center, so do not wait until it is completely soft