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overhead view of a white plate with risotto with peas and fresh asparagus.
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5 from 1 vote

Pea and Asparagus Risotto

This vivid green pea and asparagus risotto is creamy, rich, and perfect for the spring. It’s made with fresh asparagus, two kinds of peas, and Parmesan.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Pasta and Rice
Cuisine: Italian
Servings: 6 people
Calories: 428kcal
Author: Adina

Equipment

  • High-sided skillet

Ingredients

  • 1 lb asparagus 450 g
  • 2 cups risotto rice 400 g/ 14 oz, Note 1
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided, Note 2
  • 2 shallots finely chopped
  • ½ cup dry white wine 125 ml
  • 5 cups vegetable broth 1.2 liter
  • 5.5 oz sugar snap peas 150 g
  • 1 cup peas 150 g
  • ½ cup Parmesan freshly grated, 50 g
  • fine sea salt or kosher salt, to taste
  • ground black pepper
  • 3 tablespoons dill

Instructions

Prepare vegetables:

  • Thaw peas: Remove the frozen peas from the freezer and let them thaw on the counter until needed. If using fresh snap peas, wash and drain them.
    1 cup/ 150 g frozen peas + 5.5 oz/ 150 g sugar snap peas
  • Asparagus: Wash it and remove its lower, woody parts. Cut each stalk into smaller pieces (3-4, depending on size). Keep the asparagus tips in a separate bowl.
    1 lb/ 450 g
  • Cook asparagus: Add water and salt to the skillet and bring it to a boil. Add only the chopped spears and cook them for 2-3 minutes. Then, add the tips and cook for another 2 minutes. The vegetables should still have a bite; they will cook for another 5 minutes in the risotto.
  • Drain the asparagus and wipe the saucepan so you can use it to make the risotto.

Make the risotto:

  • Pour the vegetable broth into a jug pan, place it on the stovetop on low heat, and keep it simmering all through the cooking process.
    5 cups/ 1.2-liter vegetable broth
  • Sauté: Melt the butter and oil in the skillet. Cook chopped shallots until translucent. Add the unwashed rice and stir well until it’s coated in oil and slightly translucent, about 2 minutes.
    1 tablespoon butter + 1 tablespoon olive oil + 2 shallots + 2 cups/ 400 g risotto
  • Pour in the wine, stir well, and let it bubble shortly.
    ½ cup/ 125 ml white wine
  • Start adding the vegetable broth, about 1 cup at a time, stirring well after each addition and adding the next cup when the previous has been completely absorbed.
  • Add vegetables: Continue for about 15 minutes, then add the asparagus and all the peas and continue cooking for 5 minutes or until the risotto is done; it should be tender but not mushy (Note 3).
  • Add most of the grated Parmesan, butter, and most of the dill. Adjust the taste with salt and pepper and sprinkle the remaining dill on top.
    ½ cup/ 50 g Parmesan + 2 tablespoon butter + 3 tablespoon dill
  • Let stand for 5 minutes and serve with the remaining Parmesan.

Notes

  1. Risotto: Arborio, Carnaroli or Vialone Nano are all great. The texture and creaminess of the dish may vary slightly with different rice varieties.
  2. Butter: You will need 1 tablespoon for sauteing the onions and 2 tablespoon for finishing the risotto. If using salted butter, adjust the salt in the dish accordingly.
  3. Cooking time: Check the cooking time written on the risotto packet and add the veggies during the last 5 minutes of the cooking process. Add some reserved asparagus water if you're out of broth, but the risotto still needs to be finished.

Nutrition

Serving: 1/6 of the dish | Calories: 428kcal | Carbohydrates: 67g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 369mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1301IU | Vitamin C: 30mg | Calcium: 145mg | Iron: 6mg