Spring Pea & Asparagus Creamy Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, vibrant risotto featuring fresh asparagus, sweet peas, and a luxurious Parmesan finish, embodying the essence of spring. This italian-inspired vegetarian ready in about 40 minutes pairs arborio rice, vegetable broth, yellow onion 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely dice 1 medium yellow onion and mince 3 garlic cloves. Heat 1 tbsp olive oil and 2 tbsp butter in a large saucepan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
  2. Step 2: Add 1.5 cups arborio rice, stirring constantly for 2 minutes to coat. Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed (2-3 minutes).
  3. Step 3: Add 4 cups vegetable broth, 1 cup trimmed and cut asparagus pieces, and 1 cup fresh peas. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, for 20-25 minutes until rice is creamy and tender, adding more broth if needed.
  4. Step 4: Stir in 1/2 cup grated Parmesan cheese until melted. Remove from heat and let stand for 5 minutes. Garnish with 2 tbsp fresh chopped chives before serving.

Frequently asked questions

How long does Spring Pea & Asparagus Creamy 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 Spring Pea & Asparagus Creamy 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 Pea & Asparagus Creamy 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 Pea & Asparagus Creamy 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.

Is Spring Pea & Asparagus Creamy Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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