Asparagus-Pea Risotto with Lemon-Basil Finish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spring-inspired risotto featuring tender asparagus and fresh peas, finished with bright lemon and basil for a light, elegant dish. This italian-inspired vegetarian ready in about 40 minutes pairs arborio rice, vegetable broth, fresh asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt butter in a large saucepan over medium heat. Add arborio rice and toast 2 minutes, stirring constantly until grains are translucent.
  2. Step 2: Pour in white wine and cook, stirring, until absorbed (about 3 minutes). Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
  3. Step 3: After 20 minutes of simmering, stir in asparagus and peas. Cook 5 minutes until vegetables are tender-crisp. Remove from heat, then stir in lemon zest, lemon juice, basil, and parmesan until creamy.

Frequently asked questions

How long does Asparagus-Pea Risotto with Lemon-Basil Finish take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asparagus-Pea Risotto with Lemon-Basil Finish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Asparagus-Pea Risotto with Lemon-Basil Finish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus-Pea Risotto with Lemon-Basil Finish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Asparagus-Pea Risotto with Lemon-Basil Finish?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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