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An offset horizontal photo of a pretty white bowl filled with Asparagus and Pea Risotto with Parmesan cheese shavings on top.
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5 from 3 votes


Asparagus and Pea Risotto combine all the flavors of spring with very little fuss and just a little bit of stirring.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: risotto, Side Dish, vegetarian main course
Servings: 6 servings
Calories: 401kcal


  • 3 tablespoons olive oil
  • 1 ¾ cups uncooked arborio rice
  • 4 cups low-sodium beef broth
  • 1 cup dry white wine
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pound asparagus trimmed and cut into 1 ½" pieces
  • 1 ½ cups frozen peas
  • Parmesan cheese shards to garnish if desired


  • -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.


Serving: 1serving | Calories: 401kcal | Carbohydrates: 58g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 721mg | Potassium: 668mg | Fiber: 5g | Sugar: 5g | Vitamin A: 967IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 5mg