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Spring Risotto with Asparagus and Peas

This spring risotto with asparagus, peas, and lemon is easy to make and so deliciously creamy! Utilizing fresh spring produce, this asparagus and pea risotto makes the perfect main or side dish all spring long.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Calories: 471 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 pound asparagus (ends trimmed, cut into 1/4 inch diagonals)
  • 1 cup fresh or frozen peas ((see note))
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallot (minced)
  • 3 cloves garlic (minced or pressed)
  • 1 teaspoon fresh tarragon (chopped)
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth (warmed in side pot)
  • 1/4 cup Creme Fraiche
  • 1/4 cup freshly grated parmesan (plus more for serving)
  • 1 teaspoon lemon zest
  • kosher salt
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Bring a medium size pot of water to a boil. While the water is coming to a boil, fill a medium size bowl with 1 1/2 cups of ice and fill halfway with cold water, set aside. Once the water has come to a boil, add in the chopped asparagus and fresh peas (if using frozen peas, do not add to the boiling water). Boil for 2 minutes, then using a spider or mesh strainer, immediately transfer to the ice bath. Set aside.
  2. In a high walled skillet over medium heat, add the butter. Once melted and bubbling, add in the shallots, garlic, fresh tarragon, a pinch of kosher salt, and fresh ground black pepper. Sauté for 2-3 minutes until shallots begin to soften. Add in the arborio rice and toast for 2 minutes, by moving it around the skillet. Add in the white wine and allow to reduce by half, about 3 minutes.
  3. Slowly begin adding the broth one ladle at a time, continuously stirring. Do not add another ladle until the liquid has absorbed into the rice. Continue doing this until risotto is al dente and no longer absorbs liquid, about 16-18 minutes. Should be about 3 ½-4 cups of broth. You do not want it to be watery, risotto should be al dente.
  4. Once the risotto is done absorbing the broth, add in freshly grated parmesan cheese, the crème fraîche and stir to combine. Add in the blanched asparagus, peas, and the lemon zest. Stir until fully incorporated in the risotto. Taste and adjust the seasoning if necessary.
  5. Risotto is best served fresh and right away. I like to serve with extra fresh parmesan over the top.

Notes

  • When picking asparagus you want to select firm and straight stalks, with the tips closed and compact. Trim the ends of the asparagus off, these are hard and unpleasant tasting. You can snap the ends off with your hands, the asparagus will snap at the natural point where the toughness begins.
  • You can use fresh or frozen peas in this recipe. If using frozen peas, you do not have to blanch them with the asparagus.
  • When making risotto you want to use a short-grain rice, I prefer to use arborio. Due to it’s starchy nature, it absorbs less liquid giving you the perfect consistency for risotto.
  • Ensure broth is warmed before adding it to the risotto
  • Add 1 ladle at a time, continuously stirring until liquid is absorbed then repeat.
  • Risotto should be al dente when done cooking, not mushy.
  • Continuously stirring allows the rice to cook evenly, keeps it from burning, and gives the risotto that creamy velvety texture.

Nutrition Information

Calories 471kcal (24%) Carbohydrates 76g (25%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 29mg (10%) Sodium 1062mg (44%) Potassium 469mg (13%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 1975IU (40%) Vitamin C 23mg (26%) Calcium 125mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 471

% Daily Value*

Calories 471kcal 24%
Carbohydrates 76g 25%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Sodium 1062mg 44%
Potassium 469mg 10%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 1975IU 40%
Vitamin C 23mg 26%
Calcium 125mg 13%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.