Wonderful Spring Vegetable, easy to prepare and wonderful to eat.

Asparagus and Pea Risotto

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 4

Asparagus and Pea Risotto

Spring is in the air and the markets are full of wonderful Asparagus! Asparagus is versatile and goes well with peas and arborio rice - which is why I created this dish, Asparagus and Pea Risotto.

You can also enjoy it in a number of other ways... wonderful grilled and added to salads, blanched and served with poached eggs or just on its own with a pinch of salt and little extra virgin olive oil.


  • • 6 cups vegetable stock, homemade if possible + the woody ends of the asparagus
  • • 1/4 cup olive oil + 2 tablespoon organic butter (half the olive oil and half the butter will be
  • used to cook the rice and the other half will be used to finish the dish).
  • • 1 small onion or French eshallots (look like small brown onions), finely chopped
  • • 1 cup Arborio rice
  • • 1/2 cup dry white wine
  • • 1 bunch asparagus, trimmed, stalks cut into 2 cm lengths (1 inch) and add the woody ends
  • to the stock.
  • • 1 cup fresh or thawed frozen peas
  • • 1 tablespoon grated lemon zest, plus more for garnish
  • • 1 tablespoons fresh lemon juice
  • • 1 cup chopped fresh flat-leaf parsley leaves
  • • 1/4 cup finely grated Parmesan cheese, plus more for serving
  • • Coarse salt and freshly ground pepper


  • • Bring stock to a simmer in a medium saucepan.
  • • In another saucepan, heat 2 tablespoons oil + the 1 tablespoon of butter over medium heat.
  • Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until
  • edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock
  • and stirring until liquid is creamy and rice is al dente, about 20 minutes total (you may not
  • need to add all the stock). Add asparagus and peas with the last addition of stock. Allow to
  • cook for 2 minutes - risotto is done.
  • • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2
  • tablespoons oil+ 1 tablespoon butter. Season with salt and pepper. Serve immediately with
  • additional cheese and lemon zest.


Health Benefits of Asparagus 1. It contains glutathione, a potent antioxidant, well known for it’s detoxifying properties; liver and kidney 2. It is rated as an excellent source of fiber, folate, Vit E, B1, B2,K copper and selenium. 3. Is a natural diuretic – a beneficial food for those with high blood pressure and other heart-related conditions. 4. It contains inulin – a prebiotic which helps support the beneficial bacteria in our gut.