This delicious Spring risotto recipe with asparagus and peas makes a wonderful vegetarian meal or side dish. I always scream with delight when I see asparagus in the supermarkets for the first time in Spring! Substitute for any green vegetables you like, zucchini, broccoli or green beans would all be perfect. The green risotto base is made with a simple zingy pea purée and will be a dish the whole family will enjoy.
Hi! I just caught the last of the asparagus season here in New Zealand when I photographed this recipe and I am so glad I did. The perfect dish for the start of Spring when the days are getting warmer and longer. I love the time standing and stirring a risotto, think of it as some time out or meditation, a little decompress from the day.
This creamy risotto is perfect as a stand alone main but also a lovely side dish with some fish, chicken or lamb. The pea purée adds a wonderful sweetness and gorgeous green color. Parmesan cheese adds a luscious texture and lemon zest and juice brighten the whole thing up.
If you want some other vegetarian dishes, try:
- Quick Lemon Butter Pasta with Asparagus
- Easy Pasta Primavera
- Balsamic Cherry Tomato Pasta
- Delicious Spinach Pasta Sauce
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What type of rice is best for risotto?
Risotto needs a starchy short-grain rice, so not just any rice will do. When you make a risotto you need to be constantly stirring, that creates the creaminess. You are essentially stirring and rubbing the starch into the stock, making it thick and delicious.
There are a few different types of rice to make risotto. The main two are carnaroli and arborio. Carnaroli rice is probably the top choice for chefs, it's easy to work with and super creamy. I use Arborio simply because it is the most common rice and widely available and I can always find it at the supermarket.
Main Ingredients:
Rice - As mentioned above I use arborio rice. Never rinse risotto rice, that starch is key to a creamy risotto.
White wine - wine adds a depth of flavor to a risotto but you can leave it out if you wish. I use a sauvignon blanc or pinot grigio.
Stock - I personally like a chicken stock but to keep it vegetarian use a vegetable broth.
Frozen peas - The base of the pea purée is made with frozen peas, it is super easy to make.
Fresh herbs - I used a combination of mint and Italian parsley but use anything you like.
Fresh asparagus - I like the asparagus to retain it's crunch so I add it when the risotto only has five or so minutes to go.
Parmesan cheese - Turns the risotto into a luscious creamy texture.
Fresh lemon - I use the juice in the purée and the zest on top to finish. It brightens the dish and cuts through the richness.
Substitutions and variations
- Make it vegan - Use vegan butter at the start, a vegetarian broth and vegan parmesan to finish.
- Use other vegetables - Asparagus is available for such a short time (where I live, anyway) so substitute for broccoli, zucchini or green beans.
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Expert tips for the best risotto
- Toast the rice - giving the rice a couple of minutes to toast in the pan before adding liquid is a key step.
- Use a heavy bottomed wide pan - I use a shallow cast iron casserole pan but a Dutch oven also works perfectly. A wide base is great so the rice can cook more evenly.
- Watch the heat - You don't want it too hot but also not too low. A medium heat creating a consistent gentle simmer is good.
- Add the stock a ladle at a time - By adding small amounts at a time it means the grains are rubbing against each other, this creates the creamy starchy sauce. If you added it all in at once you are just boiling the rice.
- How to tell it's done - The cooking process for a homemade risotto should only take 20 - 25 mins from when the first ladle of stock goes in. You still want a slight al dente bite to the rice grains.
- Texture - I personally prefer a looser creamy consistency to spread out on a plate. I generally add a half ladle of stock and take it off the heat just before serving. If you prefer a stiffer mound of risotto on a plate then just make sure all the liquid is absorbed before serving.
How often should you stir a risotto
This comes with practice but don't overthink it too much. If you stir too much you run the risk of the risotto becoming gluey. If you don't stir enough the rice will stick to the bottom of your pan.
The stirring is what leads to the creamy texture as you are rubbing the rice grains against each other which releases the starch into the liquid. Best done with a wooden spoon.
It does NOT need to be stirred constantly, just often.
How to make this recipe
The full method and short tutorial video are in the recipe card below.
Making the pea purée
ONE: Boil the peas then blitz with the herbs and lemon juice.
TWO: Optional step is to pass it through a sieve to make it smoother. Set aside to add to the risotto at the end.
Making the risotto
ONE: Over a medium heat gently fry the onion and garlic before adding the rice. Toast the rice for a minute or two until it starts to turn translucent.
TWO: Pour in the wine and let it evaporate, stirring every so often. Have your stock gently simmering in a medium saucepan on a medium-low heat.
THREE: Add stock ladle by ladle, letting each one mostly absorb before adding the next.
FOUR: It does need frequent stirring but not constant. Never let the rice catch on the bottom of the pan.
FIVE: After 15 minutes from first ladle of stock add the asparagus pieces.
SIX: Continue adding stock for another 5 minutes or until the rice is done to your liking. It should still have a bite to it, so do a taste test.
SEVEN: Add the grated parmesan cheese and mix through. Taste for seasoning, I love a few good cracks of black pepper.
EIGHT: Add the pea purée and mix well. Add a knob of butter if you wish. Finish with lemon zest, extra parmesan and a drizzle of olive oil.
Recipe FAQs
Definitely! Keep in mind leftover risotto won't reheat quite as well the next day (arancini is a great use for it!) It will keep in an airtight container in the fridge for 3 days.
Yes absolutely! Replace the asparagus with green beans or broccoli and add them in at the same stage. You could also add in fresh peas to really up the pea flavour.
It sure is! It's a great gluten free dinner option and can also be dairy free if you leave out the parmesan and butter.
My preference is a shallow cast iron casserole pan or something with a heavy bottom. It will work in any kind of large skillet or fry pan though.
Want some other delicious dishes to try?
If you loved this Asparagus and Pea Risotto then I highly suggest my Easy Pasta Primavera recipe. It is packed with whatever seasonal vegetables you have on hand but is perfect any time of year. For a completely different risotto check out my Red Wine Risotto, it's one of my faves. My Pea and Pancetta pasta is also a must make!
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Delicious Spring Risotto with Asparagus and Peas
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Ingredients
For the pea puree:
- 2 cups frozen peas
- 1 cup packed fresh herbs I used mint and Italian parsley
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ⅓ cup water
For the risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ onion finely diced
- 3 - 4 garlic cloves finely diced
- 300 grams arborio rice
- 250 ml white wine
- 6 cups stock use vegetable or chicken
- 150 grams asparagus chopped (see notes)
- 40 grams parmesan finely grated
- Lemon zest and extra parmesan to serve
- Salt and pepper to taste
Instructions
Make the pea puree:
- Drop the peas into a pot of boiling water for three minutes, reserve a ⅓ cup of the water before draining then run some cold water over them in the sieve or colander to stop them overcooking.
- Blitz the peas, water, herbs, lemon juice and salt together until smooth. I use a smoothie maker but you could use a stick blender or regular blender.
- An optional step (but recommended!) is to pass the mixture through a sieve with a spatula (see photos and video) to make it smoother.
- Set aside to add to risotto at the end.
Make the risotto:
- Get the stock to a very gentle simmer in a saucepan.
- In a large fry pan or shallow casserole dish melt the butter and 1 tbsp olive oil over medium heat and gently cook the onion for 3 mins until softened. Don't let it catch on the bottom.
- Add the garlic and cook for a further 2 minutes.
- Add the rice and cook for a couple of minutes, stirring until translucent and coated.
- Add the wine and let it absorb, stirring. You don't want a fierce boil or bubble ever, just a gentle simmer the whole time. Adjust heat if you need.
- Once the wine is mostly absorbed start adding a ladle of stock, one at a time, letting it absorb between each addition and stirring frequently (see notes above on the heat and stirring advice).
- From the first ladle set a timer for 15 minutes and that is when you add the asparagus pieces. It will cook for another 10 mins or so and that is enough time for asparagus to cook (I like it to retain crunch).
- Continue adding stock for another 10 mins or until the rice is cooked to your liking. It should still have a slight al dente bite to it.
- Add the grated parmesan and stir through.
- Add the pea puree and taste for seasoning, I would add a good few cracks of black pepper.
- Finish with a knob of butter if you wish then serve with lemon zest, some extra grated parmesan and a drizzle of extra virgin olive oil.
Matt says
How much wine do you use
Emilie Pullar says
Hi Matt!! Oops! Have fixed. I use 250ml 🙂
Anna says
Such a delicious risotto! Will definitely make this again
Emilie Pullar says
So glad you enjoyed it!!