One-Pot Asparagus and Pea Risotto

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

A creamy, spring-inspired risotto featuring tender asparagus and fresh peas simmered in aromatic broth until perfectly al dente. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, ounces 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 2 tablespoons butter in a large pot over medium heat, then add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 1 cup Arborio rice, cooking for 2 minutes until grains are translucent and coated with butter.
  3. Step 3: Pour in 1/2 cup white wine, stirring constantly until fully absorbed, about 2 minutes.
  4. Step 4: Add 4 cups chicken broth, 12 ounces trimmed asparagus (cut into 1-inch pieces), and 1 cup fresh peas, bringing to a gentle simmer.
  5. Step 5: Cook uncovered, stirring occasionally, for 18-20 minutes until rice is tender and liquid is absorbed, adding splashes of broth if needed.
  6. Step 6: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1 teaspoon lemon zest, then fold in 2 tablespoons chopped parsley. Season with salt and pepper to taste.
  7. Step 7: Let rest for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does One-Pot Asparagus and Pea Risotto take to make?

Total time is about 40 minutes (15 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 One-Pot Asparagus and 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 One-Pot Asparagus and 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 One-Pot Asparagus and 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.

Is One-Pot Asparagus and Pea Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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