Fresh Pea and Asparagus Risotto

Fresh Pea and Asparagus Risotto

Cook time: 30 minutes | Serves: 8 (about 1 cup each).

28 Ratings 3 stars

The trick to getting creamy risotto is to add small amounts of liquid in increments until it's absorbed. This version comes together in 30 minutes, and you can easily serve it as an entree. Just add chicken or shrimp. 


Nutrition Information

Nutrition Facts per serving

Calories: 290 Sodium: 650mg
Fat: 7g Carbohydrate: 46g
Saturated Fat: 4.5g Dietary Fiber: 4g
Trans fats: 0g Sugars: 3g
Cholesterol: 20mg Protein: 8g


vitamin A
vitamin C



  1. In a medium saucepan, heat chicken broth over medium-high heat until very hot. Reduce heat to keep broth hot.
  2. In a large heavy-bottomed saucepan, melt 2 tablespoons olive oil over medium heat. Add garlic; cook until tender, stirring occasionally with a wooden spoon. Add rice; cook and stir about 3 minutes or until slightly fragrant. Pour in wine and stir until absorbed, about 1 minute.
  3. Add 1/2 cup of hot broth to rice; bring to a boil and then adjust heat to maintain a lively simmer. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time, at intervals of about 2 to 3 minutes. Add asparagus and peas with last addition of broth. If risotto is too thick, stir in 1 to 2 tablespoons more broth.
  4. Remove saucepan from heat. Stir in lemon zest and juice, parsley and pepper. Add 2 tablespoons butter and Parmesan cheese. Serve risotto immediately.
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