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Recipe by:

Sara Crocker

Creamy Pea and Asparagus Risotto

This Pea and Asparagus Risotto is a creamy, indulgent dish that celebrates seasonal vegetables, perfect for your holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup fresh peas (or frozen)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (like Pinot Grigio)
  • ½ cup Parmesan cheese, grated
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste
  • Fresh mint or basil, for garnish

Equipment

  • Medium saucepan
  • Large skillet
  • Ladle

Method
 

  1. In a medium saucepan, warm the vegetable or chicken broth over medium heat. You'll want it hot but not boiling once you add it to the risotto later.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and Arborio rice, cooking until the rice is slightly translucent, about 2 minutes.
  4. Pour in the dry white wine, stirring gently until it’s mostly absorbed.
  5. Add a ladle of hot broth to the rice mixture, stirring continuously until the liquid is mostly absorbed. Continue adding the broth, one ladle at a time, for about 18-20 minutes.
  6. About halfway through cooking, stir in the asparagus pieces. Stir in the peas during the last 2-3 minutes of cooking.
  7. Once the rice reaches the desired consistency, stir in the butter and Parmesan cheese.
  8. Add salt and pepper to taste.
  9. Serve immediately, topped with fresh mint or basil.

Notes

Risotto is best served fresh, but you can prepare the base ahead of time. Just reheat and add the vegetables right before serving for best results.