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Creamy Spring Vegetable Risotto with Fresh Asparagus and Peas

creamy spring vegetable risotto - featured image
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A creamy and comforting spring vegetable risotto featuring fresh asparagus and peas, perfect for easy homemade meals that bring vibrant, seasonal flavors to your table.

Ingredients

Scale
  • 1 ½ cups (300 g) Arborio rice
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (950 ml) warm vegetable broth
  • ½ cup (120 ml) dry white wine (optional)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Warm the vegetable broth in a medium saucepan over low heat, keeping it hot but not boiling.
  2. In a large heavy-bottomed skillet over medium heat, heat olive oil and 1 tablespoon butter. Add chopped shallots and sauté for 3-4 minutes until translucent and soft.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. Add Arborio rice and stir constantly for about 2 minutes until the rice looks glossy and slightly translucent at the edges.
  5. Pour in the white wine and stir until mostly absorbed, about 2-3 minutes.
  6. Begin adding warm broth gradually, about ½ cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes.
  7. When about half the broth has been added, stir in asparagus pieces and peas. Continue adding broth and stirring until the rice is al dente and vegetables are tender but crisp, about 7-8 minutes more.
  8. Remove the pan from heat and stir in the remaining 2 tablespoons butter, grated Parmesan cheese, and lemon zest. Season with salt and pepper to taste.
  9. Garnish with chopped fresh parsley and serve immediately while hot and creamy.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir frequently but not constantly to release starch without mashing rice. If risotto is too thick near the end, add a splash of warm broth or cream to loosen. Risotto is best served immediately but can be reheated gently with broth.

Nutrition

Keywords: risotto, spring vegetables, asparagus, peas, creamy risotto, easy dinner, vegetarian, gluten-free

Find it online: https://rowanrecipes.com/creamy-spring-vegetable-risotto-recipe-with-fresh-asparagus-and-peas-perfect-for-easy-homemade-meals/