Risotto made with asparagus and peas is a creamy delicious risotto recipe that has healthy fresh spring vegetables. It's a delicious vegetarian meal!
I've been wanting to cook up a fresh, spring risotto. So I found this recipe from Rachel Ray and adapted it to fit what I had in the house and what I wanted to use. I left out the pancetta and saffron and added peas. So while this recipe is certainly not vegan, it can be made vegetarian if you switch out the chicken stock for vegetable stock!
The result was an asparagus and pea risotto that was creamy, delicious, and tasted so fresh with some spring vegetables. This is a delicious, traditional way of making a risotto. If you're looking for an easier way, try our Instant Pot Parmesan Risotto or Instant Pot Chicken Risotto.
- Arborio rice - This is the type of rice used to make risotto. You can find it in the rice section of grocery stores.
- Asparagus - This recipe calls for you to separate the tips from the heartier stems. This is because the stems will take longer to cook, so you'll add them at the end. You'll also want to remove the very bottom of the stem that is tough. I typically take my asparagus and find where the bottom inch or two easily snaps off.
- Shallot - If you've never used a shallot before, it is in the onion family. It's delicious and not quite as strong as an onion.
- Peas - You can use either fresh or frozen peas in this recipe
- Parmesan cheese - I highly recommend using freshly grated Parmesan. We always keep a wedge of Parmesan around and grate as needed.
How to make the risotto:
First, prep your ingredients. Peel the shallot and finely chop the it. Mince the garlic. Wash your asparagus and cut into several sections, keeping the tips separate from the stalks.
Next, take a medium pot and add your stock and water. Simmer over medium heat, then reduce heat to low and cover.
In a large skillet, heat up your olive oil. When oil is hot, add the shallot, garlic, and bottom part of the asparagus stalks (not the tips).
Saute, then add the rice. Season with salt and pepper, add the wine and let that cook off.
Then you're ready to start adding your broth mixture! Add one cup at a time, stirring frequently. Once that cup is almost absorbed, add the next cup, repeating until you've used all the broth mixture. This should take about 20-25 minutes.
During the last 5 minutes of cooking, add your peas and the asparagus tips.
Add the butter and Parmesan cheese and stir to combine. Plate, then top with more Parmesan.
Spring Risotto with Asparagus and Peas
- 1 quart chicken stock
- 1 cup water
- 1 tbsp olive oil
- 1 large shallot
- 2-3 garlic cloves
- about 1 lb asparagus 1 bundle
- 1 ¼ cups arborio rice
- salt and pepper
- ¾ cup white wine
- 2 tablespoons butter
- 1 cup peas
- ½ cup freshly grated parmesan cheese
- Peel the shallot and finely chop. Peel garlic cloves and mince the garlic.
- Cut each asparagus spear into several pieces, setting the tips aside.
- In a medium pot, bring the stock and 1 cup water to a simmer over medium. Reduce heat to low and cover.
- In a large skillet, heat the olive oil on medium-high heat. Add the shallot, garlic, and asparagus stalks (but not the tips of the spears).
- Cook, stirring about 2-3 minutes.
- Add the rice and stir for 1 minute.
- Season with salt and pepper.
- Add the wine, and stir until evaporated, about 1-2 minutes.
- Add the broth mixture, 1 cup at a time, stirring between additions until almost absorbed, about 20-25 minutes.
- Stir in asparagus tips and peas during last 5 minutes of cooking.
- To finish, add the butter and the parmesan cheese and stir to combine.
- Season to taste and serve.