Creamy Risotto with Asparagus and Fresh Peas

Risotto with asparagus and peas is a classic spring dish: creamy, bright, and full of fresh vegetable flavor. This version highlights thin asparagus spears and sweet peas, finished with butter and freshly grated Parmesan for a silky, satisfying texture. It’s a wonderful vegetarian main or a rich side to pair with roasted or grilled proteins.

I adapted a classic risotto approach to what I had on hand, focusing on fresh spring produce. The method below follows traditional risotto technique—slowly adding hot stock while stirring—to coax out the rice’s creamy starch. If you prefer a faster method, consider using an Instant Pot or pressure cooker version of Parmesan risotto or chicken risotto.

Key ingredients

• Arborio rice – short-grain rice that releases starch while cooking, creating the risotto’s characteristic creaminess.
• Thin asparagus – separate the tender tips from the thicker stems. The stems take longer to cook, so add them earlier; save the tips to finish the dish. Trim off the woody bottom by snapping each stalk where it naturally breaks.
• Shallot – a mild, slightly sweet member of the onion family that blends well into the risotto base.
• Garlic – a couple of cloves, minced, to round out the aromatics.
• Peas – fresh or frozen both work; add them toward the end so they stay bright and tender.
• White wine – deglazes the pan and adds acidity and depth. Use a dry white you’d enjoy drinking.
• Chicken stock (or vegetable stock) – heated and added gradually to cook the rice.
• Butter and Parmesan – finish the risotto for richness and a glossy finish. Freshly grated Parmesan has the best flavor and texture.

How to customize

You can easily adapt this risotto to your pantry and tastes. Omit the peas or asparagus if needed, or swap in other spring vegetables like asparagus alternatives such as broccolini or sugar snap peas. For more herbaceous notes, stir in fresh basil, thyme, or chives at the end. To add heat, sprinkle red pepper flakes or finish with a pinch of cayenne.

What to serve with the spring risotto

As a vegetarian main, this risotto is satisfying on its own. For a fuller meal, serve it alongside simple roasted or pan-seared proteins—Calabrian-style chicken, harissa-honey chicken bites, panko chicken cutlets, or spicy shrimp all pair nicely. A crisp green salad or lemony roasted vegetables complement the richness of the risotto.

How to make the risotto

Start by prepping everything: peel and finely chop the shallot, mince the garlic, and cut the asparagus into sections, reserving the tips. Measure the rice, wine, and stock so they’re ready as you cook.

Heat the stock with one cup of water in a medium pot and keep it at a gentle simmer, covered, while you cook the risotto.

In a wide skillet or sauté pan, warm the olive oil over medium heat. Add the shallot, garlic, and the thicker asparagus stalks (not the tips) and sauté for 2–3 minutes until fragrant and beginning to soften. Stir in the arborio rice and cook for about one minute so each grain is coated and slightly toasted.

Season the rice with salt and pepper, then pour in the white wine. Stir until the wine has mostly evaporated. Begin adding the hot stock mixture in 1-cup increments. Add one cup, stir frequently until the liquid is nearly absorbed, then add the next. Continue this process, stirring often, until the rice is al dente and the risotto is creamy—about 20–25 minutes total.

During the last 5 minutes of cooking, stir in the peas and the reserved asparagus tips so they cook through but remain bright and tender. When the rice is creamy and cooked to your liking, remove the pan from the heat and stir in the butter and freshly grated Parmesan until melted and well combined. Taste and adjust seasoning with salt and pepper.

Serve immediately on warmed plates and top with extra Parmesan if desired. Risotto is best enjoyed fresh while still creamy.