Asparagus and Pea Risotto

Asparagus and Pea Risotto: A Springtime Classic

This vibrant asparagus and pea risotto celebrates the freshness of spring vegetables and the creamy texture that makes risotto irresistible. The combination of tender asparagus tips, sweet green peas, and al dente rice, enriched with Parmesan and a hint of mint, creates a dish that is both comforting and elegant. This risotto is perfect as a first course for a dinner party or a light main for a cozy meal at home.

Ingredients

For 4 servings:

• 300 g Arborio rice
• 200 g asparagus, trimmed and cut into 3-cm pieces
• 150 g fresh or frozen peas
• 1 liter vegetable broth, kept warm
• 100 ml dry white wine
• 1 small onion, finely chopped
• 50 g Parmesan cheese, grated
• 30 g unsalted butter
• 2 tbsp olive oil
• Fresh mint leaves, for garnish

Preparation

Preparing the Rice

1. Heat the olive oil and half the butter in a large, heavy-bottomed pan over medium heat.
2. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Stir in the Arborio rice and toast for 1–2 minutes, until the grains look slightly translucent at the edges.
4. Pour in the white wine, stirring until it is mostly absorbed.

Cooking the Vegetables

1. Add a ladle of warm vegetable broth to the rice, stirring constantly until the liquid is nearly absorbed.
2. Continue adding broth, one ladle at a time, stirring frequently and waiting for absorption before adding more.
3. When half the broth has been used (about 10 minutes), stir in the asparagus and peas.
4. Keep adding broth and stirring until the rice is al dente and the vegetables are tender, about 8–10 more minutes.

Finishing the Risotto

1. Remove the pan from the heat and stir in the remaining butter and grated Parmesan.
2. Season with salt and pepper to taste.
3. Cover and let rest for 2 minutes to allow flavors to meld.

Serving

Spoon the risotto into warmed bowls, garnish with fresh mint leaves, and drizzle with a little extra olive oil if desired. Serve immediately for the best texture.

Tips and Variations

• Broth temperature: Always keep the broth warm to avoid chilling the rice and interrupting the cooking process.
• Cheese swap: Try using pecorino Romano instead of Parmesan for a sharper flavor.
• Herb twist: Add a handful of chopped fresh basil or tarragon along with the mint for a more complex herb profile.

FAQ

Can I prepare risotto ahead of time?

Risotto is best served fresh, but you can partially cook the rice (stop when it is one-third done), cool it, and refrigerate. To finish, simply reheat with warm broth and follow the final steps.

What type of rice is best for risotto?

Arborio is widely available and works well, but Carnaroli or Vialone Nano offer a creamier texture and may yield even better results.

How do I keep risotto creamy?

Stirring frequently releases the rice’s starches, creating a creamy sauce. Finish with cold butter and cheese off the heat to emulsify the mixture.

Conclusion

This asparagus and pea risotto captures the essence of spring with its bright flavors and silky texture. Whether you serve it as a starter or enjoy it on its own, it offers a satisfying combination of fresh vegetables and indulgent creaminess. Enjoy making this seasonal dish and share it with friends for a memorable meal.