Lemon-Dill Asparagus and Pea Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy, light risotto infused with fresh asparagus, peas, and bright lemon-dill notes, embodying spring's delicate flavors. This Italian-inspired vegetarian recipe, ready in about 40 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 350 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

• 1.5 cups Arborio rice
• 4 cups, warmed vegetable broth
• 1 cup, trimmed and cut into 1-inch pieces asparagus
• 1/2 cup (shelled) fresh peas
• 1/4 cup, finely chopped shallot
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1 tbsp lemon zest
• 2 tbsp, chopped fresh dill

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Instructions

1. Step 1: Warm vegetable broth in a saucepan over low heat. Melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat.
2. Step 2: Add shallot and sauté 2 minutes until softened. Stir in Arborio rice and cook 1 minute until translucent, then add wine and cook until evaporated (about 2 minutes).
3. Step 3: Begin adding warm broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue for 18-20 minutes until rice is al dente and creamy.
4. Step 4: Stir in asparagus, peas, lemon zest, and remaining butter. Cook 4-5 minutes until vegetables are tender. Remove from heat, stir in dill, and season with salt and pepper.