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        ![Asparagus, Pea and Parmesan Risotto](/sites/default/files/styles/banner_2xl/public/2026-11/asparagus_pea_and_parmesan_risotto.jpeg.avif?itok=YX8J7_W0) 

 





   

   

   

  

 

# Asparagus, Pea and Parmesan Risotto

Make the most of fresh spring asparagus and sweet peas with this creamy, comforting risotto. Finished with parmesan and a little lemon zest, it's a delicious way to enjoy seasonal vegetables.



  

##### Ingredients

- 1 bunch fresh asparagus, woody ends removed and cut into pieces
- 1 cup fresh peas (shelled) or frozen
- 1½ cups Arborio rice
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 1 litre vegetable or chicken stock, kept warm
- ½ cup dry white wine (optional)
- ¾ cup finely grated parmesan, plus extra to serve
- 2 tbsp butter
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt and freshly cracked black pepper
- Fresh parsley, to garnish



  

##### Method

1. Heat the stock in a saucepan and keep it warm over low heat.
2. Heat olive oil in a large, deep pan. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
3. Add the Arborio rice and stir for 1-2 minutes until the grains are coated and lightly toasted.
4. Pour in the white wine, if using, and stir until absorbed.
5. Add the warm stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue for approximately 18-20 minutes.
6. Add the asparagus during the final 5-7 minutes of cooking, until tender but still bright green. Add in peas in the final 3-4 minutes of cooking.
7. Remove from the heat and stir through the butter, parmesan, lemon zest. Season with salt and pepper to taste.
8. Allow to rest for a couple of minutes before serving with extra parmesan and fresh parsley.

  
Tip: If the rice needs more liquid before it's cooked, add a little extra warm stock or water. Risotto should be creamy and loose rather than stiff.



  

 

 

 

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