Print

Creamy Lemon Herb Spring Risotto with Asparagus and Peas

creamy lemon herb spring risotto - featured image
Print Recipe

A bright and creamy risotto featuring fresh asparagus, sweet peas, and a zesty lemon twist, perfect for springtime meals. This quick and easy recipe balances rich textures with fresh, vibrant flavors.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 bunch fresh asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (150g)
  • 4 cups vegetable broth (1 liter), kept warm
  • 3 tablespoons unsalted butter, divided (45g)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine (120ml), optional
  • Zest and juice of 1 large lemon
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • ½ cup Parmesan cheese, finely grated (50g)
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: Trim asparagus and cut into 1-inch pieces. Chop onion finely, mince garlic, zest and juice lemon, and chop fresh herbs. Warm vegetable broth in a saucepan over low heat.
  2. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes. Stir in garlic and cook another 30 seconds until fragrant, being careful not to burn it.
  3. Add Arborio rice to the pan and stir to coat each grain in the butter and oil. Toast for 2-3 minutes, stirring constantly, until rice looks translucent with a tiny white dot at the center.
  4. Pour in white wine and stir until mostly absorbed. If skipping wine, start adding broth here.
  5. Add warm vegetable broth gradually, one ladleful (about ½ cup) at a time, stirring gently but constantly. Wait until liquid is mostly absorbed before adding the next ladle. Continue for 20-25 minutes.
  6. When about half the broth has been added, stir in asparagus pieces and peas. Continue adding broth as needed, stirring gently until asparagus is tender-crisp, about 5-7 minutes.
  7. Once rice is al dente and creamy, remove from heat. Stir in remaining butter, lemon zest, lemon juice, chopped thyme, parsley, and Parmesan cheese. Season with salt and pepper to taste.
  8. Let risotto rest for 2 minutes to meld flavors, then serve immediately.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently but often to release starch without breaking rice grains. Toast rice before adding liquids for depth of flavor. Add lemon zest at the end to preserve brightness. If risotto looks dry before rice is tender, add more warm broth or water. For dairy-free, substitute butter with vegan margarine and Parmesan with plant-based cheese or nutritional yeast.

Nutrition

Keywords: risotto, lemon herb risotto, asparagus risotto, spring recipe, creamy risotto, vegetarian, easy dinner, peas, lemon zest

Find it online: https://bitefuljoy.com/creamy-lemon-herb-spring-risotto-with-asparagus-and-peas-easy-recipe/