Asparagus and Pea Risotto

This creamy and delicious asparagus and risotto combine all the flavors of spring with very little fuss and just a little bit of stirring.

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.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Risotto with Asparagus and Peas is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• 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:

*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!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s delicious risotto recipe with peas and asparagus.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

ASPARAGUS AND PEA RISOTTO

Renee – Kudos Kitchen

Asparagus and Pea Risotto combine all the flavors of spring with very little fuss and just a little bit of stirring.

5 from 3 votes

Print Recipe Pin Recipe Save recipe Saved Recipe!

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course risotto, Side Dish, vegetarian main course

Servings 6 servings

Calories 401 kcal

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• 1 3/4 cups uncooked arborio rice
• 4 cups low-sodium beef broth
• 1 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 pound asparagus trimmed and cut into 1 1/2″ pieces
• 1 1/2 cups frozen peas
• Parmesan cheese shards to garnish if desired

Instructions

 

• -In a large high-sided skillet over medium heat, saute the arborio rice in olive oil and butter for approximately 2-3 minutes.
• -Meanwhile, in a medium stockpot over medium heat, simmer the beef broth and wine.
• -Once the liquids are warm, add 1 cup of stock to the rice at a time and stir occasionally until the liquid is absorbed.
• -Once the first cup of stock is absorbed, add another cup of stock to the rice and stir.
• Continue this process until all the stock has been added to the rice (this process should take about 20-25 minutes).
• -Season with salt and pepper.
• -Meanwhile, in a large saute pan, cook the onion, garlic, asparagus, and peas in 2 tablespoons butter, over medium heat until the veggies are lightly cooked and still have a little bit of bite left to them (about 3-4 minutes).
• -Stir the asparagus mixture into the rice mixture. Reduce the heat to low and cook for an additional 5-7 minutes.
• -To serve, garnish with Parmesan cheese shards.

Nutrition

Serving: 1servingCalories: 401kcalCarbohydrates: 58gProtein: 10gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 10mgSodium: 721mgPotassium: 668mgFiber: 5gSugar: 5gVitamin A: 967IUVitamin C: 20mgCalcium: 41mgIron: 5mg

Keyword asparagus and pea risotto, risotto with asparagus and peas, risotto with spring vegetables, spring vegetable risotto

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