Creamy risotto with asparagus, peas, and fresh herbs
Spring Vegetable Risotto
Spring Vegetable Risotto
40 minMedium
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 cups
Difficulty
Medium
Cost
Moderate
$$
Spring Vegetable Risotto
Creamy risotto with asparagus, peas, and fresh herbs
Luxuriously creamy risotto studded with bright spring vegetables—asparagus tips, sweet peas, and fresh herbs—finished with Parmesan and a squeeze of lemon.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This spring risotto is a celebration of the season with tender asparagus, sweet peas, and fresh herbs folded into the creamiest Arborio rice. Slow stirring and gradual broth additions create that legendary creamy texture.
Ingredients
- 1 1/2 cups Arborio rice
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup frozen peas
- 4 cups vegetable or chicken broth, warm
- 1/2 cup Parmesan cheese, grated
- 1 shallot, diced, and 2 tbsp butter
Instructions
- 1
Heat broth in a saucepan and keep warm on a back burner. Melt 1 tbsp butter in a large skillet over medium heat and saute shallot for 2 minutes.
- 2
Add Arborio rice and stir for 1-2 minutes until the grains are lightly toasted and translucent at the edges.
- 3
Add 1/2 cup warm broth and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, for about 18-20 minutes.
- 4
When the rice is nearly tender, stir in asparagus pieces and peas. Cook for 3-4 more minutes with the last addition of broth.
- 5
Remove from heat and stir in Parmesan, remaining butter, a squeeze of lemon juice, and fresh herbs. Season with salt and pepper. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Arborio riceCarnaroli rice
Premium Italian risotto rice with even better creaminess
ParmesanPecorino Romano
Sharper, saltier flavor—use slightly less
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Keep the broth warm—adding cold broth shocks the rice and slows the cooking process.
Risotto waits for no one—serve it immediately for the creamiest texture.
Storage
Refrigerate for up to 2 days. Risotto thickens as it cools.
Reheating
Reheat with a splash of broth over medium-low heat, stirring until creamy again.
Nutrition Facts
Per serving (20mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates12g
Fat54g
Fiber680mg
Sugar4g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why must I stir constantly?
- Stirring releases starch from the rice, which creates the signature creamy texture. Occasional stirring works too.
- Can I use another rice?
- Carnaroli rice is the premium choice. Regular rice will not create the same creamy texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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