Creamy Asparagus & Pea Risotto: A Fresh Spring Favorite!
Are you in search of a spring recipe that is both light and comforting? This asparagus and Pea Risotto is creamy, vibrant, and packed with fresh seasonal flavour. It’s the perfect dish to celebrate spring produce—featuring tender green peas, crisp asparagus, and a touch of lemon zest all folded into creamy, slow-stirred Arborio rice. Whether you’re hosting a spring dinner party, preparing an Easter side dish, or simply craving something cozy and fresh, this risotto brings elegance and ease to your table.
What makes it extra special? You don’t need to be a professional chef—this recipe walks you through every step. Plus, it’s vegetarian-friendly and easy to customize with ingredients like fresh herbs or even grilled shrimp or chicken if desired. It pairs wonderfully with a crisp white wine or a fresh green salad.
🌿 Hosting a spring gathering? Pair this risotto with our Lemon Herb Grilled Chicken or serve it alongside Mini Egg Cookies for a balanced, seasonal menu your guests will love. This recipe is as beautiful as it is delicious—perfect for spring evenings, special occasions, or just a cozy night in.
For best results, take your time when stirring the risotto—this slow cooking method releases the starch from the arborio rice, creating that signature creamy texture without needing any heavy cream. Freshly grated Parmesan cheese stirred in at the end adds richness, while a squeeze of lemon brightens the entire dish. It’s comfort food with a springtime twist.
Don’t forget to make it your own! Add sautéed mushrooms for earthiness, fresh mint or basil for an herby lift, or top with a poached egg for extra indulgence. Whether you’re cooking for family, entertaining guests, or meal-prepping something delicious, this Asparagus and Pea Risotto is a seasonal standout that’s sure to become a favourite.
Asparagus and Pea Risotto
Ingredients
Method
- In a medium saucepan, warm the broth and keep it at a low simmer.
- In a separate large pan, heat olive oil and 1 tbsp butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the arborio rice and cook for 2-3 minutes to toast slightly.
- Add 1 ladle of warm broth to the rice and stir gently until absorbed. Continue adding broth one ladle at a time, stirring often and allowing each addition to absorb before adding the next.
- After about 15 minutes, stir in the asparagus and peas. Continue cooking for another 5–7 minutes until the vegetables are tender and the rice is creamy but still al dente.
- Remove from heat and stir in the remaining butter, parmesan cheese, and lemon juice. Season with salt and pepper to taste.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- This dish is best served right away while warm and creamy. If prepping ahead, reheat gently on the stove with a splash of broth to loosen.
- Use fresh seasonal asparagus for the best flavour. Frozen peas work great and save time.
- Tip: A wooden spoon or silicone spatula makes stirring easier and more gentle on the grains.
