Lemon-Herb Asparagus & Pea Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, spring-forward risotto featuring tender asparagus, sweet peas, and fresh herbs, finished with a bright lemon zest. This mediterranean-inspired vegetarian ready in about 45 minutes pairs Arborio rice, Asparagus, Fresh peas 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.

★ 4.0 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim asparagus stalks and cut into 1-inch pieces; set aside. In a medium saucepan, bring vegetable broth to a simmer and keep warm over low heat.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add Arborio rice and toast for 2 minutes, stirring constantly until grains are translucent at the edges.
  3. Step 3: Pour in white wine and cook, stirring, until fully absorbed and rice smells nutty, about 3 minutes.
  4. Step 4: Begin adding warm broth 1/2 cup at a time, stirring frequently, until each addition is absorbed before adding the next; this takes 20-25 minutes total until rice is creamy but al dente.
  5. Step 5: Stir in asparagus and peas, cooking for 4 minutes until vegetables are tender-crisp and rice is fully cooked.
  6. Step 6: Remove from heat, stir in lemon zest, dill, Parmesan, salt, and pepper; let sit for 2 minutes to allow flavors to meld. The risotto should be creamy, not soupy.

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Frequently asked questions

How long does Lemon-Herb Asparagus & Pea 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-Herb 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-Herb 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-Herb 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-Herb 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.

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