Spring Asparagus and Pea Risotto
Creamy risotto with fresh asparagus and peas, perfect in spring.
By: Cottage Kitchen Finder June 7, 2026
- Category: Vegetarian
- Season: Spring
- Preservation method: Refrigerate
- Food assistance friendly
- SNAP friendly
- Vegetarian
- Prep: 15
- Cook: 30
- Total: 45
- Servings: 4
Ingredients
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen peas
1 1/2 cups arborio rice
1/2 cup grated Parmesan cheese
1 small onion, minced
2 cloves garlic, minced
4 cups vegetable broth
2 tbsp olive oil
Salt and pepper to taste
1 cup fresh or frozen peas
1 1/2 cups arborio rice
1/2 cup grated Parmesan cheese
1 small onion, minced
2 cloves garlic, minced
4 cups vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Directions
Heat olive oil in a large pan over medium heat.
Sauté onion and garlic until translucent.
Add arborio rice and toast for 2 minutes.
Gradually add broth, stirring constantly until rice is creamy and cooked.
Stir in asparagus, peas, and Parmesan cheese.
Season with salt and pepper. Serve warm.
Sauté onion and garlic until translucent.
Add arborio rice and toast for 2 minutes.
Gradually add broth, stirring constantly until rice is creamy and cooked.
Stir in asparagus, peas, and Parmesan cheese.
Season with salt and pepper. Serve warm.
Nutrition
Approx. 350 calories per serving.
Safety notes
Use fresh ingredients and cook rice thoroughly.
Source: Hearty Homestead Kitchen Safety Guidelines
