Spring Risotto with Asparagus & Peas

Risotto can seem like a daunting, complicated dish to prepare. It’s much easier than you’d think, once you master a few simple steps it becomes surprisingly simple. Be sure to gather the ingredients ahead of time, keep the pan at a medium temperature (simmer, don’t boil!) and constantly stir the dish once you get started. A risotto is an elegant meal that will make you look like a seasoned chef. Try this recipe at your next get-together and wow your friends with your culinary skills.

Spring Risotto


  • 3 c. chicken broth
  • 2 c. sliced asparagus, one inch pieces (roughly 1 1/2 lbs.)
  • 1 c. shelled peas
  • 1 1/2 c. water
  • 1 T. butter
  • 2 c. chopped onion
  • 2 c. short-grain rice (arborio rice is preferred)
  • 1/2 c. dry white wine
  • 1 c. grated Parmigiano-Reggiano cheese, divided (quality counts here, use the best you can find)
  • 1/4 c. heavy whipping cream
  • Salt & pepper to taste


Combine water and chicken stock in a saucepan. Bring to a simmer, then keep warm over low heat. (Do not boil.)

Melt butter in a large pan over medium heat. Add onion and sauté for 8 minutes or until tender, stirring occasionally. Stir in rice, cook for one minute.

spring-risotto-3Add white wine to rice pan. Stir constantly until most of the liquid has been absorbed. Add 1/2 cup of the water/broth mixture. Continue to stir until most of the liquid has been absorbed by the rice. 1/2 cup at a time, add the remaining broth to the rice mixture, waiting for the liquid to be absorbed before the next addition. It is VERY important to keep stirring throughout this process and to keep the mixture at a slow simmer. This step should take around 30 minutes.

Once all of the liquid has been added to the rice dish, stir in the peas and asparagus and cook for two minutes. Remove the pan from heat and add the cream, 3/4 cup of the cheese and salt and pepper to taste.

Serve risotto in bowls with remaining 1/4 cup of cheese.