Spring Asparagus and Pea Risotto
A creamy, herb-infused risotto with tender asparagus and fresh peas. This italian-inspired pasta ready in about 65 minutes pairs arborio rice, asparagus, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 1/2 cups arborio rice
- 1 bunch, trimmed and cut into 1-inch pieces asparagus
- 1 cup, shelled peas
- 1 small, finely chopped onion
- 1/2 cup white wine
- 4 cups, warmed vegetable broth
- 1/2 cup, grated Parmesan cheese
- 2 tbsp butter
- 1 tsp, fresh or 1/2 tsp dried thyme
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1 small finely chopped onion and sauté for 2-3 minutes until translucent. Stir in 1 1/2 cups Arborio rice, cooking for 1-2 minutes until lightly toasted.
- Step 2: Add 1/2 cup white wine and cook for 1-2 minutes until absorbed. Begin adding 4 cups warmed vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente and creamy.
- Step 3: Stir in 1 cup peas, 1 bunch asparagus, 1 tsp thyme, and 1/2 cup Parmesan cheese. Cook for 2-3 minutes until vegetables are tender. Season with salt and pepper.
Frequently asked questions
How long does Spring Asparagus and Pea Risotto take to make?
Total time is about 65 minutes (30 min prep + 35 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 Spring 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 Spring 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 Spring 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 Spring Asparagus and Pea Risotto?
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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
