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Creamy Spring Vegetable Risotto Recipe with Fresh Asparagus and Peas Made Easy

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A creamy, comforting risotto featuring fresh asparagus and peas, perfect for spring dinners or casual brunches. This easy recipe delivers a silky texture and bright flavors with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (300 g) arborio rice
  • 1 bunch (about 1 lb / 450 g) fresh asparagus, trimmed and chopped into 1-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • 5 cups (1.2 liters) vegetable broth, warm
  • ½ cup (120 ml) dry white wine (optional)
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp (45 g) unsalted butter
  • ½ cup (50 g) Parmesan cheese, freshly grated
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Pour 5 cups (1.2 liters) of vegetable broth into a medium saucepan and keep warm over low heat.
  2. Trim and chop asparagus into 1-inch pieces. Shell fresh peas or thaw frozen peas. Finely chop shallot and mince garlic.
  3. Heat 2 tbsp olive oil in a large sauté pan over medium heat. Cook shallots for about 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
  4. Add 1 ½ cups arborio rice and stir constantly for 2 minutes to lightly toast the grains.
  5. Pour in ½ cup dry white wine and stir until mostly absorbed. If skipping wine, start adding broth here.
  6. Add a ladleful (about ½ cup) of warm broth to the rice. Stir gently and constantly until mostly absorbed, about 3-4 minutes.
  7. Continue adding broth one ladleful at a time, stirring frequently, for 25-30 minutes until rice is creamy and tender.
  8. After about 12-15 minutes, stir in chopped asparagus and peas to keep them tender yet crisp.
  9. When rice is tender but still slightly firm, remove from heat. Stir in 3 tbsp butter, ½ cup grated Parmesan, and lemon zest. Season with salt and pepper to taste.
  10. Let risotto rest for 2 minutes off heat to thicken slightly. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Notes

Keep broth warm to ensure even cooking. Stir frequently to release starch for creaminess. Add broth slowly and patiently. Add asparagus and peas halfway through cooking to keep them crisp. Finish off heat with butter, Parmesan, and lemon zest for best flavor and texture. For vegan version, substitute butter with vegan margarine or coconut oil and Parmesan with nutritional yeast.

Nutrition

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

Find it online: https://oracooks.com/creamy-spring-vegetable-risotto-recipe-with-fresh-asparagus-and-peas-made-easy/