Herb-Infused Asparagus and Pea Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Creamy risotto made with tender asparagus and sweet peas, enhanced by a delicate blend of fresh herbs. This mediterranean-inspired vegetarian ready in about 45 minutes pairs Arborio rice, Vegetable broth, Asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cup Arborio rice
• 4 cups Vegetable broth
• 12 oz Asparagus
• 1 cup Fresh peas
• 1/2 cup Shallot
• 1/4 cup Fresh basil
• 1 tsp Fresh thyme
• 2 tbsp Butter
• 1/2 cup Parmesan cheese
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Trim 12 oz asparagus and cut into 1-inch pieces. Bring 4 cups vegetable broth to a gentle simmer in a saucepan over medium heat.
2. Step 2: Melt 2 tbsp butter in a large skillet over medium heat, then add 1/2 cup finely chopped shallot and cook for 2 minutes until softened. Add 1 cup Arborio rice and stir to coat, cooking for 1 minute until rice is translucent.
3. Step 3: Add 1/2 cup warm broth to the rice, stirring constantly until absorbed. Continue adding broth, 1/2 cup at a time, stirring until absorbed before adding more, for 20-25 minutes until rice is creamy and al dente.
4. Step 4: Stir in 12 oz trimmed asparagus and 1 cup fresh peas, then cook for 3 minutes until vegetables are tender. Add 1/4 cup chopped basil, 1 tsp chopped thyme, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until cheese melts and flavors meld.