Roasted Asparagus and Pea Risotto with Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy risotto infused with fresh peas and roasted asparagus, finished with bright lemon zest for a spring-inspired weeknight favorite. This mediterranean-inspired vegetarian ready in about 45 minutes pairs arborio rice, shelled fresh peas, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz asparagus pieces with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper on a baking sheet. Roast for 12 minutes until tender-crisp and slightly charred.
  2. Step 2: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 diced shallot and sauté for 2 minutes until translucent.
  3. Step 3: Stir in 1.5 cups arborio rice and cook for 2 minutes, stirring constantly until rice is coated and slightly translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed (about 3 minutes). Add 1 cup fresh peas and 4 cups vegetable broth, 1 cup at a time, stirring frequently until each portion is absorbed before adding the next (20-25 minutes total).
  5. Step 5: Stir in roasted asparagus, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp unsalted butter, and 1/2 cup grated parmesan. Cook for 2 minutes until creamy and thickened. Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.
  6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh chives, and serve immediately.

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Frequently asked questions

How long does Roasted Asparagus and Pea Risotto with Lemon Zest take to make?

Total time is about 45 minutes (15 min prep + 30 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 Roasted Asparagus and Pea Risotto with Lemon Zest?

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 Roasted Asparagus and Pea Risotto with Lemon Zest?

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 Roasted Asparagus and Pea Risotto with Lemon Zest 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 Roasted Asparagus and Pea Risotto with Lemon Zest?

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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