Dinner / Italian
Asparagus Pea Risotto
Arborio rice turns creamy with hot stock, tender asparagus and sweet peas. Vegetarian hard cheese and lemon finish this spring-inspired risotto.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soften onion in oil in a saucepan over medium heat for 5 minutes. Add rice and stir for 2 minutes.
Add stock one ladle at a time, stirring often and adding the next when the previous is absorbed.
After 15 minutes, add asparagus and peas. Continue adding stock for 5–8 minutes until rice is tender with a little bite.
Remove from the heat and stir in butter, vegetarian hard cheese, lemon juice, salt and pepper. Rest for 2 minutes.
0 of 4 steps complete
A little kitchen know-how
- Keep stock hot so each addition does not stop the rice cooking.
Make it yours & keep it well
Use olive oil in place of butter and 30 g nutritional yeast in place of cheese for vegan risotto.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
470 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
How can I make this vegan?
Use olive oil in place of butter and 30 g nutritional yeast in place of cheese for vegan risotto.
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