Lemon-Glazed Asparagus & Pea Risotto
A vibrant spring dish featuring tender asparagus and fresh peas simmered in creamy Arborio rice with bright lemon zest and a hint of mint. This mediterranean-inspired vegetarian ready in about 37 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 385 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
- 12 oz, trimmed and cut into 1-inch pieces Asparagus
- 1 cup Fresh peas
- 4 cups Vegetable broth
- 1 tbsp Lemon zest
- 2 tbsp, finely chopped Fresh mint
- 2 tbsp Olive oil
- 1/2 cup, grated Parmesan cheese
- 1/2 tsp Salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 12 oz trimmed asparagus pieces and 1 cup fresh peas, then sauté for 3 minutes until bright green and slightly crisp.
- Step 2: Add 1 cup Arborio rice to the pan and stir constantly for 2 minutes until grains are coated and translucent. Pour in 4 cups vegetable broth, 1/2 tsp salt, and 1 tbsp lemon zest. Bring to a gentle simmer.
- Step 3: Cook uncovered, stirring frequently, for 18-20 minutes until rice is creamy and tender, adding splashes of broth if too thick. Stir in 1/2 cup grated Parmesan and 2 tbsp chopped mint until melted and incorporated.
- Step 4: Taste and adjust salt if needed. Serve immediately while hot, garnished with extra lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Glazed Asparagus & Pea Risotto take to make?
Total time is about 37 minutes (15 min prep + 22 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 Lemon-Glazed Asparagus & Pea Risotto?
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 Lemon-Glazed Asparagus & Pea Risotto?
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 Lemon-Glazed Asparagus & Pea Risotto 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 Lemon-Glazed Asparagus & Pea Risotto?
Mediterranean 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
