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When making asparagus pea risotto, you need fresh, seasonal ingredients. The main star is Arborio rice. This rice has a high starch content, making the risotto creamy. You will also need vegetable broth. I prefer low-sodium broth to keep it light. Fresh peas add a nice pop of color and sweetness. You can also use frozen peas if fresh ones are not available.

Asparagus Pea Risotto

Discover the perfect recipe for flavorful asparagus pea risotto, a creamy and vibrant dish that's both easy to make and delicious! Packed with fresh ingredients like Arborio rice, seasonal asparagus, and sweet peas, this risotto is ideal for vegetarians or anyone seeking a light meal. Follow my step-by-step guide to create a dish that will impress your family and friends. Click through to explore the recipe and elevate your cooking game today!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low-sodium)

1 cup fresh peas (or frozen)

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 small onion, finely chopped

3 cloves garlic, minced

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and sauté for another minute until fragrant.

        Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently until the rice is slightly translucent.

          Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously until nearly all the liquid is absorbed before adding the next ladle.

            After about 15 minutes, when the rice is creamy and halfway cooked, add the asparagus pieces to the mixture. Continue adding broth and stirring for another 5 minutes.

              When the rice is al dente, about 20 minutes total, stir in the fresh peas, lemon zest, lemon juice, and Parmesan cheese. Mix well until creamy and combine all flavors thoroughly.

                Season with salt and pepper to taste, adjust acidity with more lemon juice if desired.

                  Remove from heat and let it sit for a minute before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the risotto onto warmed plates and garnish with freshly torn basil leaves and an extra sprinkle of Parmesan cheese for added color and flavor.