Asparagus and Pea Risotto Recipe
Creamy asparagus and pea risotto with saffron, lemon and grated hard cheese, finished with tender asparagus pieces and green peas.
Contains: Milk
Butter and Parmesan or Grana Padano contain milk. Check the vegetable stock or stock-cube label because formulations vary and some products may contain additional allergens such as celery or gluten-containing ingredients. Gluten-Free is not applied unless a compatible stock is specifically required. Traditional Parmesan and Grana Padano may use animal rennet, so Vegetarian is not applied as a Diet classification unless a compatible hard cheese is specifically required.
WHY IT WORKS
Why This Recipe Works
01
Cook the Asparagus Separately
Cooking the asparagus first lets the thicker pieces become tender without forcing the rice to wait or the tips to overcook.
02
Add Stock Gradually
Adding hot stock gradually keeps the risotto at a steady simmer while continuous stirring helps the rice release starch and turn creamy.
03
Finish, Then Rest
Peas, asparagus and grated cheese go in near the end, followed by a short covered rest that brings the finished risotto together.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Prepare the hot vegetable stock and keep it barely simmering in a medium saucepan over very low heat. Grate the cheese and have the lemon juice and white wine vinegar ready.
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Heat 1 tablespoon (tbsp) olive oil and 1 tablespoon (tbsp) butter in a large deep skillet over medium heat. Add the asparagus pieces and tips, season with the black pepper and cook for 7 to 9 minutes, stirring occasionally, until tender rather than chewy. If the thicker pieces need more time, reduce the heat, cover for the final 2 to 3 minutes and let them soften gently. Transfer the asparagus to a plate.
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Add the remaining 1 tablespoon (tbsp) olive oil and 1 tablespoon (tbsp) butter to the skillet. Add the onion and cook over medium-low heat for 4 to 5 minutes, until translucent. Add the garlic and saffron and cook for about 30 seconds.
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Add the risotto rice and stir over low heat for about 1 minute, until the grains are glossy and well coated.
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Add 1 to 2 ladles of hot stock, enough to just cover the rice, then stir in the white wine vinegar and lemon juice. Bring briefly to a boil, reduce to a gentle simmer and keep stirring.
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Continue stirring continuously for about 25 to 30 minutes, adding another ladle of hot stock whenever the rice starts to look dry. Keep the stock hot and add it gradually; you may not need every drop. Cook until the rice is creamy and tender to your preference while still holding its shape.
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During the final few minutes, add the frozen peas to the saucepan of hot stock. Warm them for about 3 minutes, then lift them out with a slotted spoon and stir them into the risotto. Fold in the cooked asparagus and 3/4 US cup Parmesan or Grana Padano. Taste and add more cheese, butter and black pepper gradually if needed.
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Remove from the heat, cover and let the risotto rest for 5 to 6 minutes. Stir once, loosen with a splash of hot stock if needed and serve right away.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Up to 1 day ahead, trim and cut the asparagus, chop the onion and garlic, grate the cheese and measure the rice, peas, vinegar and lemon juice. Refrigerate the prepared vegetables and cheese separately. For the best texture, cook the risotto shortly before serving rather than making the finished dish ahead.
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Recipe Notes
Ingredient Notes
Use a risotto rice such as Arborio so the grains release enough starch to make the dish creamy while still holding their shape. Keep the stock hot throughout cooking, and cut the thicker asparagus stems into small, even pieces so they soften at roughly the same rate.
Useful Substitutions
Parmesan and Grana Padano can be used interchangeably here. For a milder onion flavor, replace the small onion with about 4 scallions; in the Metric view, use spring onions. If separate asparagus tips are unavailable, reserve the tips from whole asparagus spears and use the tender stems as the chopped pieces.
INGREDIENT QUALITY
Quality Note
Choose firm asparagus with tightly closed tips. Cut the thicker stems into small, even pieces and cook them until tender before starting the rice so the finished risotto does not contain chewy asparagus.
SPEND LESS
Cost-Saving Tip
If packaged asparagus tips cost more, buy whole asparagus spears and cut off the tender tips yourself. Slice the usable stems for the chopped asparagus portion so the defining ingredient stays the same.
COOKING TIPS
Tips
Keep the Stock Hot
Warm stock keeps the rice cooking steadily. Cold stock can repeatedly cool the pan and make the cooking time less predictable.
Add Stock Gradually
Wait until the rice has absorbed most of each addition before adding more. This keeps the texture creamy instead of soupy.
Soften the Asparagus Fully
Cook the asparagus until the thicker pieces are tender rather than chewy. Covering the pan briefly over low heat near the end helps stubborn pieces soften without hard frying.
Do Not Skip the Rest
Cover the finished risotto for 5 to 6 minutes before serving. The short rest lets the rice settle and the cheese, butter and vegetables meld into the final texture.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Risotto is best served fresh. Cool leftovers promptly, refrigerate them within 2 hours in a covered shallow container and use them within 3 days.
Freezing
You can freeze cooled risotto in airtight portions for up to 1 month, but the rice and asparagus will be softer after thawing. Thaw overnight in the refrigerator before reheating.
Reheat on the Stovetop
Put the risotto in a saucepan with a splash of water or vegetable stock. Reheat gently, stirring often and adding a little more liquid as needed, until steaming hot throughout and at least 165°F.
Reheat in the Microwave
Put a portion in a microwave-safe bowl with a splash of water or stock, cover loosely and heat in short intervals, stirring between them, until steaming hot throughout and at least 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Asparagus and Pea Risotto FAQs
What kind of rice works best for this risotto?
Use a short-grain risotto rice such as Arborio. It releases starch as it cooks, which helps create the creamy texture while the grains still retain some structure.
Why is the asparagus cooked separately?
The asparagus needs enough time to become tender, especially in the thicker stem pieces. Cooking it first prevents the rice from overcooking while you wait for the asparagus to soften.
Do I really need to stir the risotto continuously?
This version follows the supplied method and uses continuous stirring. Keep the heat gentle and add hot stock gradually; the stirring helps release starch and gives the finished risotto its creamy consistency.
Can I use fresh peas instead of frozen peas?
Yes. Add fresh peas to the hot stock near the end just as you would frozen peas. Very young peas may need slightly less than the stated 3 minutes.
Can I make asparagus and pea risotto ahead of time?
Risotto has the best texture straight from the pan, so do not fully cook it far in advance. You can trim the asparagus, chop the onion and garlic, grate the cheese and measure the other ingredients up to a day ahead, then cook the risotto shortly before serving.
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