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Creamy Asparagus Risotto with Peas and Parmesan

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A comforting and creamy risotto featuring fresh asparagus, sweet peas, and salty Parmesan cheese. This easy recipe delivers a perfect dinner with seasonal freshness and indulgent flavor.

Ingredients

Scale
  • 1 cup (200 g) arborio rice
  • 1 bunch (about 12 oz / 340 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) frozen peas
  • 4 cups (960 ml) vegetable broth, kept warm
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup (80 ml) dry white wine (optional)
  • 3 tablespoons (42 g) unsalted butter
  • 3/4 cup (75 g) freshly grated Parmesan cheese
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) olive oil
  • Salt and black pepper to taste

Instructions

  1. Trim and chop the asparagus into roughly 1-inch pieces. Finely dice the onion, mince garlic, and grate the Parmesan. Keep your broth gently warming in a saucepan over low heat (about 180°F / 82°C).
  2. Heat the olive oil and 1 tablespoon butter in your skillet over medium heat. Add the onion and cook until translucent, about 4 minutes, stirring occasionally. Toss in the garlic and cook for another 30 seconds until fragrant.
  3. Add the asparagus pieces to the pan and sauté for 3-4 minutes, until they begin to soften but still have a bit of snap.
  4. Stir in the arborio rice, coating each grain with the butter and oil. Toast the rice for 1-2 minutes until it starts to look translucent around the edges but still opaque in the center.
  5. Pour in the white wine and stir until mostly absorbed. If you skip wine, just proceed to the next step.
  6. Add about 1 cup (240 ml) of warm broth to the rice, stirring constantly. Let the rice absorb the liquid before adding another ladleful. This gradual process should take about 18-20 minutes. Keep the heat on medium-low to avoid scorching.
  7. When the rice is almost tender (around 15 minutes in), stir in the frozen peas. Continue adding broth and stirring until the rice is creamy and al dente.
  8. Remove the pan from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, and fresh lemon juice. Season with salt and pepper to taste. The risotto should be velvety, glossy, and just creamy enough to spread slightly on a plate.
  9. Serve immediately. Garnish with extra Parmesan or a drizzle of olive oil if desired.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir often but not constantly to release starch without breaking grains. Add liquids gradually and avoid overcooking vegetables to maintain texture. Stir in butter and cheese off heat for silky finish. If risotto is too thick, add warm broth before serving; if too runny, cook a minute longer off heat.

Nutrition

Keywords: risotto, asparagus, peas, Parmesan, creamy risotto, easy dinner, vegetarian, spring recipe

Find it online: https://lucydishes.com/creamy-asparagus-risotto-with-peas-and-parmesan-easy-recipe-for-perfect-dinner/