Asparagus and Pea Risotto

This creamy and delicious Asparagus and Pea Risotto combines all the flavors of spring with very little fuss and just a little bit of stirring.

This simple risotto dish can easily be made vegetarian by swapping out vegetable broth for the beef broth. It's a delicious and creamy risotto you're sure to love.

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I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

Jump to:

• The ingredient list:
• Kitchen tools and equipment needed:
• Why this recipe works-
• Can this dish be made vegetarian?
• What is the best type of rice for making risotto?
• Best white wine for this recipe-
• What you should NEVER do when making risotto-
• Step-by-step photo instructions for making risotto:
• Additional rice and risotto dishes:
• Printable Recipe Card

The ingredient list:

• olive oil
• arborio rice
• beef broth or vegetable broth
• dry white wine
• butter
• onion
• salt and pepper
• fresh asparagus
• frozen peas
• Parmesan cheese

Kitchen tools and equipment needed:

• medium saucepan
• large high-sided skillet
• medium skillet
• chef's knife or santoku
• cutting board
• ladle
• measuring cups and spoons
• wooden spoon or spatula
• cheese shaver

Why this recipe works-

Springtime risotto with asparagus and peas is a super simple dish with exceptional flavor and texture.

It's creamy, comforting, and it tastes like a warm hug.

Can this dish be made vegetarian?

Yes, easily!

By swapping out the exact same amount of vegetable broth in place of the beef broth you've got a delicious vegetarian dish that is sure to please meat-eaters alike.

What is the best type of rice for making risotto?

A rice that has a high starch content is best to make a thick and creamy risotto.

Arborio rice (used in the recipe) is starchy rice that is most readily available in almost every supermarket.

However, there are also other starchy rice varieties that will work just as well, if not better, than arborio. They're just not as readily available as arborio.

They are Carnaroli (know as the "caviar" of risotto rice), and Vialone Nano (a shorter grain rice) which produces a creamy risotto, and also cooks up quicker than arborio or Carnaroli.

Best white wine for this recipe-

Always cook with a wine you'd drink out of glass.

As the wine cooks, the flavor intensifies so if you start with something delicious, you'll enjoy the end product even more.

I'd suggest a chardonnay, Sauvignon Blanc or a Pinot Grigio.

Never use a wine labeled as a "cooking wine" as they're loaded with sodium, plus you'd never want to drink them out of a glass.

What you should NEVER do when making risotto-

1. Never rinse the rice before cooking. Since it's the starch in the rice that leads to a thick and creamy end result, rinsing rice before cooking risotto is a no-no.
2. Never walk away while cooking. Risotto needs to be stirred pretty continually in order to develop the starch content and the creamy consistency. Keep your attention on the skillet and stir often.
3. Never add cold broth or stock to a risotto. It's is always best to heat the liquid you're using (no need for boil) so it will absorb quicker into the risotto.

Step-by-step photo instructions for making risotto:

• Add the un-rinsed rice to a large skillet with oil or fat over medium heat.
• Stir well to coat the rice grains.
• Heat broth or stock in a saucepan.
• Add warm broth to the rice in increments (about 1 ladle at a time), and stir the rice frequently until the liquid is absorbed.
• Continue the exact same process until all the warmed liquid has been absorbed by the rice and it's thick and creamy in consistency.

Additional rice and risotto dishes:

*Shrimp Scampi Risotto with White Wine and Parmesan (not pictured) is a company-worthy dish but quick and easy enough for any night of the week.

*Wild Rice Bread with Onions (shown below)

The nutty flavor and chewy texture of the Wild Rice Bread with Onions will make this bread unlike any other you’ll bake or taste. It will soon become a family favorite!

*Arancini (Cheese Stuffed Rice Balls) (not shown)

Pan-Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots of melted cheese! What’s not to love?

*Mexican Street Corn Risotto (shown below)

If you love Mexican street corn (and who doesn’t), it’s time to think outside the husk with this Mexican Street Corn Risotto. 

*Brown Rice Stir Fry (not shown)

Brown Rice Stir Fry with Vegetables and Eggs is a healthier, lower-calorie version of a traditional stir-fry, and it’s incredibly delicious and filling!

*Asparagus and Pea Risotto (shown below) THIS IS THE PLACE!!

Printable Recipe Card

I sincerely hope you've enjoyed today's Asparagus and Pea Risotto recipe as much as I've enjoyed bringing it to you!!