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Creamy Spring Risotto Primavera Recipe with Asparagus and Peas

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A creamy and fresh risotto primavera featuring tender asparagus and sweet peas, perfect for a quick and easy spring meal that feels indulgent yet wholesome.

Ingredients

Scale
  • 1 ½ cups (300g) arborio rice
  • 1 bunch (about 1 lb / 450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150g) frozen or fresh peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) low-sodium vegetable or chicken broth
  • ½ cup (120ml) dry white wine (optional)
  • ⅔ cup (60g) grated Parmesan cheese
  • 3 tablespoons (45g) butter
  • 2 tablespoons (30ml) olive oil
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste
  • Fresh herbs (parsley or basil), optional

Instructions

  1. Pour broth into a medium saucepan and keep on low heat to stay hot but not boiling. Wash and trim asparagus, then cut into 1-inch pieces. Shell fresh peas if using, or keep frozen peas ready.
  2. Heat olive oil in a large sauté pan over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and stir for 30 seconds until fragrant.
  3. Add arborio rice to the pan, stirring to coat with oil and aromatics. Cook for 2-3 minutes until edges look translucent but center remains opaque.
  4. Pour in white wine and stir continuously until mostly absorbed. If skipping wine, substitute with a ladle of broth.
  5. Add warm broth one ladle at a time, stirring gently but constantly. Wait for each addition to be nearly absorbed before adding the next. Continue for about 18-20 minutes.
  6. After about 12 minutes, stir in asparagus pieces and peas. Continue adding broth and stirring until rice is creamy and cooked through.
  7. Remove pan from heat. Stir in butter, grated Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. Garnish with fresh chopped herbs if using and serve immediately while warm and creamy.

Notes

Keep broth warm to maintain even cooking temperature. Stir gently to avoid breaking rice grains and making risotto gluey. If risotto is too thick, add a splash of broth or warm water to loosen before serving. Use medium heat to avoid burning onions. For vegan version, substitute butter and Parmesan with vegan alternatives and use vegetable broth.

Nutrition

Keywords: risotto, primavera, asparagus, peas, spring recipe, creamy risotto, easy risotto, vegetarian, homemade meal

Find it online: https://blairrecipes.com/creamy-spring-risotto-primavera-recipe-with-asparagus-and-peas-easy-homemade-meal/