Asparagus & Pea Risotto with Lemon Zest
A vibrant, creamy risotto featuring tender asparagus and sweet peas, finished with bright lemon zest for a springtime twist. This mediterranean-inspired one pot (vegetarian) ready in about 45 minutes pairs arborio rice, fresh peas, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 1/2 cups arborio rice
- 12 ounces, trimmed and cut into 1-inch pieces asparagus
- 1 cup fresh peas
- 4 cups vegetable broth
- 1/2 cup, finely minced shallot
- 1, zest only lemon
- 2 tbsp extra-virgin olive oil
- 1/2 cup, finely grated parmesan cheese
- 1/2 tsp salt
- 2 tbsp, chopped fresh dill
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add shallot and sauté for 2 minutes until translucent but not browned.
- Step 2: Add arborio rice and toast for 1 minute, stirring constantly until grains are slightly translucent around the edges.
- Step 3: Pour in 1 cup vegetable broth and stir frequently until absorbed, about 2 minutes. Continue adding broth 1/2 cup at a time, stirring constantly until each portion is absorbed before adding more, for 20-25 minutes until rice is creamy and al dente.
- Step 4: Stir in asparagus, peas, and remaining broth. Cook for 5 minutes until asparagus is crisp-tender and peas are bright green.
- Step 5: Remove from heat. Stir in lemon zest, parmesan, dill, and remaining 1 tbsp olive oil until cheese is melted and mixture is glossy. Season with salt and additional pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asparagus & Pea Risotto with Lemon Zest take to make?
Total time is about 45 minutes (15 min prep + 30 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 Zest?
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 Zest?
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 Zest 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.
Is Asparagus & Pea Risotto with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
