Roasted Asparagus and Pea Risotto with Lemon Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Creamy risotto infused with fresh peas and roasted asparagus, finished with bright lemon zest for a spring-inspired weeknight favorite. This Mediterranean-inspired vegetarian recipe, 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 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.

Ingredients

• 1.5 cups arborio rice
• 12 oz, trimmed and cut into 1-inch pieces asparagus
• 1 cup, shelled fresh peas
• 4 cups vegetable broth
• 1, finely diced shallot
• 1/2 cup dry white wine
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp, finely chopped fresh chives
• 2 tbsp unsalted butter
• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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.