Sautéed Asparagus and Pea Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light spring risotto featuring crisp-tender asparagus, sweet peas, and creamy Arborio rice finished with fresh herbs for a delicate seasonal meal. This italian-inspired vegetarian ready in about 40 minutes pairs Arborio rice, kept warm vegetable broth, tablespoon olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1/2 cup diced shallot and cook for 2 minutes until translucent.
  2. Step 2: Add 1.5 cups Arborio rice and stir to coat, cooking for 1 minute until edges are translucent. Pour in 1/4 cup dry white wine and cook, stirring constantly, until evaporated (about 2 minutes).
  3. Step 3: Begin adding 1 cup warm vegetable broth to rice, one ladle at a time, stirring frequently until absorbed before adding more. Continue for 15-20 minutes until rice is creamy and al dente.
  4. Step 4: While rice cooks, heat a separate skillet over medium-high heat. Add 1/2 cup asparagus pieces and cook for 3 minutes until crisp-tender. Add 1 cup peas and cook for 1 minute more.
  5. Step 5: When rice is done, stir in cooked asparagus and peas, 2 tablespoons unsalted butter, and 1/4 cup grated Parmesan cheese. Cook for 1 minute until butter melts and cheese incorporates. Season with salt and pepper to taste, then stir in 1 tablespoon chopped fresh chives.

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Frequently asked questions

How long does Sautéed 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 Sautéed 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 Sautéed 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 Sautéed 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.

What goes well with Sautéed Asparagus and Pea Risotto?

Italian 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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