Spring Vegetable Risotto with Peas and Asparagus

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A creamy, vibrant dish celebrating Easter's arrival, this risotto is packed with tender asparagus, sweet peas, and Parmesan for a comforting yet elegant side. This Italian rice and grain recipe, ready in about 50 minutes, pairs Arborio rice, yellow onion, and garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 "Build a week of meals around this recipe" 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
• 1/2 diced yellow onion
• 2 cloves minced garlic
• 1/3 cup dry white wine
• 4 cups vegetable broth
• 1 cup frozen peas
• 12 oz trimmed and cut into 1-inch pieces asparagus
• 4 tbsp unsalted butter
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• 1 tbsp lemon zest

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
2. Step 2: Add Arborio rice and stir to coat in oil. Cook for 2 minutes, then pour in white wine. Stir until absorbed (about 2 minutes).
3. Step 3: Begin adding broth, 1/2 cup at a time, stirring constantly until each addition is fully absorbed before adding more. After 5 minutes, add peas and asparagus. Continue cooking for 15-20 minutes, until rice is al dente.
4. Step 4: Remove from heat. Stir in butter and Parmesan until sauce is creamy. Season with salt, pepper, and lemon zest. Serve immediately, garnished with additional Parmesan.