Lemon-Glazed Spring Pea & Asparagus Risotto

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

A creamy, vibrant risotto featuring fresh spring peas and asparagus, finished with bright lemon zest and Parmesan for a light yet satisfying meal. This italian-inspired one pot 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 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 cups vegetable broth in a saucepan over medium heat until simmering, then reduce heat to low to keep warm.
  2. Step 2: Melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup finely chopped shallot and cook for 3 minutes until translucent, stirring frequently to prevent browning.
  3. Step 3: Add 1 1/2 cups arborio rice and stir for 2 minutes until rice is slightly translucent. Pour in 1/4 cup dry white wine and cook until fully evaporated, stirring constantly.
  4. Step 4: Add 1 cup chopped asparagus and 1 cup fresh peas. Begin adding warm broth one ladle at a time (1/2 cup per ladle), stirring constantly until absorbed before adding more. Continue for 20-25 minutes until rice is al dente and creamy.
  5. Step 5: Stir in 1/4 cup grated Parmesan, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until cheese melts and sauce thickens. Stir in 2 tablespoons fresh basil and serve immediately.

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Frequently asked questions

How long does Lemon-Glazed Spring Pea & Asparagus Risotto take to make?

Total time is about 45 minutes (20 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 Lemon-Glazed Spring Pea & Asparagus 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 Spring Pea & Asparagus 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 Spring Pea & Asparagus 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 Spring Pea & Asparagus Risotto?

Italian one pot 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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