Description
This Easy Spring Asparagus Risotto is a creamy, comforting dish perfect for celebrating fresh spring produce. Featuring tender asparagus, sweet peas, and aromatic lemon zest, this risotto recipe combines classic Italian techniques with bright flavors. Ready in just 35 minutes, it’s an ideal weeknight meal that’s both satisfying and elegant.
Ingredients
Scale
Main Ingredients
- 1 ½ cups (300 g) Arborio rice
- 1 cup (150 g) fresh or frozen peas
- 1 bunch (about 8 oz / 250 g) fresh asparagus, trimmed and cut into 1–2 inch pieces
- 4 cups (1 liter) vegetable broth, kept warm
- 3 cloves garlic, finely chopped
- 1 small yellow onion, finely diced
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon lemon zest (from about half a lemon)
- 2 tablespoons olive oil (plus more for drizzling)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion turns translucent, approximately 3-4 minutes.
- Toast Rice: Stir in the Arborio rice to the onion and garlic mixture, lightly toasting it for about 2 minutes until it becomes fragrant and slightly translucent around the edges.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until each ladle of broth is absorbed before adding the next to allow the rice to absorb the liquid slowly and release its starch, creating a creamy texture.
- Add Asparagus: When about half the broth has been absorbed, stir in the chopped asparagus pieces. Continue cooking for 5-7 minutes until the asparagus becomes tender yet remains vibrant green.
- Finish with Cheese and Lemon: Remove the skillet from heat. Stir in the grated Parmesan cheese and lemon zest until the cheese melts completely, giving the risotto a rich, tangy finish.
- Season and Serve: Season the risotto with salt and black pepper to taste. Drizzle a bit of olive oil on top if desired, and serve immediately to enjoy the dish at its creamiest.
Notes
- Use warm vegetable broth to ensure the risotto cooks evenly without lowering the temperature.
- Stirring continuously helps release starch from the Arborio rice, creating its signature creamy texture.
- For a non-vegetarian version, replace vegetable broth with chicken broth and add cooked chicken pieces.
- To make this recipe gluten free, ensure the broth and Parmesan cheese used are gluten free certified.
- Leftover risotto can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
