Sautéed Asparagus and Pea Risotto

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, 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.

Ingredients

• 1.5 cups Arborio rice
• 4 cups, kept warm vegetable broth
• 1 tablespoon olive oil
• 1/2 cup, diced shallot
• 1/2 cup, trimmed and cut into 1-inch pieces asparagus
• 1 cup, fresh or frozen peas
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1/4 cup, grated Parmesan cheese
• 1 tablespoon, chopped fresh chives
• to taste salt
• to taste black pepper

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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.