Quick Asparagus Risotto with Spring Peas
A fast risotto made with seasonal asparagus and peas, cooked in 20 minutes with a creamy finish. This italian-inspired pasta ready in about 35 minutes pairs arborio rice, asparagus, spring 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.
Ingredients
- 1 cup arborio rice
- 1 lb asparagus
- 1 cup spring peas
- 3 cups chicken stock
- 1/2 cup white wine
- 1 shallot
- 2 tbsp butter
- 1/2 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Trim 1 lb asparagus, cut into 1-inch pieces, and reserve tips. Finely chop 1 shallot.
- Step 2: Heat 2 tbsp butter in a saucepan over medium heat. Sauté shallot for 2 minutes until soft. Add 1 cup arborio rice and toast for 2 minutes until translucent.
- Step 3: Add 1/2 cup white wine and cook until evaporated. Gradually add 3 cups chicken stock, 1 cup at a time, stirring constantly until absorbed (about 18 minutes total).
- Step 4: Stir in 1 cup spring peas and 1/2 cup reserved asparagus tips during the last 5 minutes of cooking. Remove from heat, stir in 1/2 cup grated parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
Frequently asked questions
How long does Quick Asparagus Risotto with Spring Peas take to make?
Total time is about 35 minutes (15 min prep + 20 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 Quick Asparagus Risotto with Spring Peas?
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 Quick Asparagus Risotto with Spring Peas?
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 Quick Asparagus Risotto with Spring Peas 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 Quick Asparagus Risotto with Spring Peas?
Italian pasta 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
- ★★★★★
So easy and so tasty. Will be making this every week.
- ★★★★★
Perfect for a weeknight dinner. My kids even ate it without complaining!
- ★★★★★
Quick and delicious, as promised. The spring peas add a lovely sweetness.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
