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Close-up of creamy green risotto with visible asparagus and peas.

Asparagus and Pea Risotto

A creamy and flavorful risotto featuring fresh asparagus and sweet peas. This dish is perfect as a light lunch or a satisfying dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup Arborio rice
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup asparagus trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1/2 cup white grape juice optional
  • 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat broth in a saucepan; keep warm.
  2. Heat olive oil in a skillet; sauté onion and garlic until translucent.
  3. Stir in rice; cook until lightly toasted.
  4. Add grape juice (if using); let it absorb.
  5. Gradually add warm broth, stirring until absorbed before adding more.
  6. Add asparagus and peas; continue adding broth until rice is creamy and al dente.
  7. Remove from heat, stir in cheese, season with salt and pepper, and garnish with parsley.

Notes

For a richer flavor, use homemade vegetable broth.