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-inspired rice and grain recipe, ready in about 50 minutes, pairs Arborio rice, yellow onion, 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 "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
• 1/2 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

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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.