Spring Pea and Asparagus Risotto
Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring.
Updated by Kathryne Taylor on September 5, 2024
Good morning! Iโm feeling a little blinky after the three-day weekend, how about you? Like, today feels like Monday but itโs really Tuesday. Blink. Why is my to-do list so long? Blink. Blink. Need more coffee.
Blink. This risotto has been on my list since I figured out how to make baked brown rice risotto last fall. Risotto made with brown rice takes almost twice as long to cook (fact), but my method of baking it in a Dutch oven and stirring it for just a few minutes at the end seriously cuts down on effort.
For this springtime take on risotto, I kept it simple and steamed the peas in the pot during the last ten minutes of baking. I opted to roast the asparagus while the pot is in the oven, since roasted asparagus tastes best.
It all comes together painlessly and leaves plenty of time to clean up and sip some leftover white wine while the risotto bakes in the oven. Let me know how you like it!
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Spring Pea and Asparagus Risotto
Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you donโt drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup chopped yellow onion (about 1 small yellow onion, chopped)
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ยฝ cups brown arborio/short-grain brown rice
- 1 big bunch of fresh asparagus spears (about 1 pound)
- 1 ยฝ cups fresh English peas (about 8 ounces)
- 1 cup freshly grated Parmesan cheese
- ยฝ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of ยฝ lemon, preferably organic (about ยผ teaspoon zest and 1 tablespoon juice)
- Handful chopped fresh parsley, for garnish
Instructions
- Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.
- Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
- Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 ยฝ-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
- Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. (This will give the peas time to steam.)
- Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon.
- Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley.
Notes
Recipe adapted from my mushroom risotto and cauliflower risotto.
MAKE IT VEGAN: The starch in the short-grain rice is responsible for most of the risottoโs creaminess, so you can skip the Parmesan and add a vegan butter substitute or some extra olive oil, to taste, in place of the butter. You might want to add nutritional yeast, to taste, for some cheesy flavor.
STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days.
CHANGE IT UP: Feel free to skip either the peas or the asparagus for a more simple (but still plenty green) risotto.
IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you donโt have a Dutch oven:ย Useย a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Hi Katie,
I wanted to stop by to let you know how delicious we found this recipe! I only half way read the instructions as I made plans for a weeknight dinner. When I realized there was an almost 1 hour bake time, I found a similar instant pot recipe so I had an idea of the time to set the instant pot for. Sautรฉed onions and garlic in IP prior to adding Arborio rice. Added everything but peas and asparagus into the IP set on high for 6 minutes with a quick release at end of cook time. Stirred in frozen peas and let the heat from the cooked risotto heat them through. While Risotto cooking in IP, roasted asparagus for about 15 minutes then added it to the dish and stirred well. I would probably add 1 more minute for a total of 7 minutes in the IP at high pressure. Delicious!!!!
This risotto is amazing! Iโve made it so many times since you first posted it. Me and my husband made it for our date night tonight and we decided it was time to comment and tell you how great it is and how much we appreciate this site. Your recipes feeds us near weekly! Thank you!
I love that, Sarah! Thank you for your review.
I cooked this dish for my family today and they loved it! They said that the only thing they would change is making more of it :).Even my little sister who is sometimes hard to please with food loved it. I did not add butter which made it less creamy but still very tasty. Next time I will try the recipe with white wine. I also added seitan too make it protein-rich. Thank you for the incredible recipe! Will definitely try more of your recipes.
So yummy! I donโt consider myself much of a cook but I was damn proud after I finished this one! I love using seasonal ingredients. The red pepper flakes were a great touch. Thank you!
This was *super* delicious and a perfect way to celebrate spring while stuck indoors
I love your emphasis, Veronica! Thank you for sharing. I appreciate your review!
Hi, I was wondering if I cook this recipe halving the ingredients needed as I am only cooking for myself, will I still get the same flavours? Will the cooking time still be the same?
If not, how long do the leftovers last in the fridge and freezer?
Hi Hetal! If you use the right side dish to make it in, that may work. Otherwise, I find risotto keeps well in the fridge for a few days. I wouldnโt suggest freezing this recipe.
So easy and some of the best risotto Iโve ever had! No stirring and itโs perfect!
I made this last night and it was fantastic! Our asparagus patch is popping out so much asparagus that I needed something to use it up, and this was it. I ended up adding mushrooms with the onion and then roasted some broccoli with the asparagus. All the veggies together were delicious and I loved that I didnโt have to stir this risotto. The lemon is a great touch as well. Thanks for posting!
This was so yummy! What a great combination for a special meal. Followed your recipe exactly
Amazing! Used white Arborio because I couldnโt find brown rice, but turned out great!
This was really delicious! I added spinach leaves and snow peas for more greens. Iโm definitely making it again!
This is so good! Any suggestions for a complementary salad for pairing?
French Carrot Salad could be nice!
This is a winner. Thank you for the function that doubles and triples recipes- it makes life so much easier. I used brown basmati rice and it worked very well. Used all broth to avoid opening a bottle of wine. I steamed the asparagus the second time I made this hoping for a brighter green color, also put my partially-thawed frozen peas in at the last minute. It was a nice springy green, but I think roasting the asparagus adds flavor, so itโs a toss-up. This is easy, and people love it.
Youโre welcome, Lori! Thank you for your review.
Made this last nightโ itโs delicious! The lemon really comes through as a bright accompaniment to the other hearty flavors. I only had white arborio and frozen peas on hand, but it worked out great (I baked it for 42min on the first pass, then 10 to steam the peas, after defrosting them).
Iโm glad you loved it, Austin! Thank you for your review.
First time making risotto and this recipe was delicious! The addition of lemon in the recipe was perfect. Made it with white short grain rice and turned out great.
Great to hear, Abi! Thank you for your review.
Verrrry good. added mushrooms and kale. Put mushrooms in with the asparagus and kale in with the peas.
That sounds delicious! Thank you for your review.
Hi! Does this store and reheat well? Iโve heard risotto only lasts about 2 days and is never the same when reheated
Hi! I find it is best right away, but you can reheat it.
Spring is almost sprung and this, along with your roasted beet and goat cheese salad and roasted cauliflower soup, plus some baguette slices with apples, cress, curry mayo and cheddar = massive dinner party hit. Added a little extra parm and lemon zest to top off each dish. Plates were cleaned.
Does the alcohol completely cook out adding it at the end like that? My kid will be eating this too.
Hi Lena, you can omit it if you prefer.
Thank you for this fresh, delicious and easy summer recipe. So nice to just put it all together and place in the oven to cook. I prepared 1/2 a recipe which is plenty for 3 meals for me. I added some fresh basil, and the great part was I had everything already on hand, and used frozen peas. Great combo. Delish!
Iโm glad you loved it, Beth! Thank you for your review.
Made this tonight for dinner โ with white arborio, Iโve never seen/heard of brown arborio in Australia! โ and it was absolutely perfect for a mild summer evening.
I ran out of olive oil and had to roast my asparagus in coconut oil, but it didnโt detract from the flavour at all, just added the subtlest coconut note.
This risotto is the perfect sweet/lemony/cheesy/peppery dish, and required so little work! Stoked!
Wonderful to hear, Elli!
Yep, itโs good. Iโve never put the risotto in the oven before, that was something different. Instead of vegetable broth I used a pack of vegetable stock concentrates for every cup of water. I made it for Easter dinner.
Two thumbs up!
Great to hear, Jen! Thank you for your review.
Hi! Can quick cook farro be substituted in? Excited to make this!
I havenโt tried that so I canโt say for sure, sorry! True risotto needs the starch that comes from the rice. If you try it, let me know how it turns out for you!
I was curious to see if this unorthodox method of making risotto would work and it did! So easy, and delicious.
I used frozen peas instead of fresh and they turned out fine.
The end result was too lemony for me. Iโll cut back on the lemon next time.
When I reheated for leftovers, I added some roasted cherry tomatoes. Delicious!
Iโm wondering if I could just steam the asparagus with the risotto instead of roasting separately. Will try!
Thanks Kate!
Super delicious! I added a can of chickpeas for extra fiber. Will make again!
The bake time is really beneficial to still having some family time while it cooks! Do not skimp on the 2-3 mins of stirring, it really brings out the creaminess like a traditional risotto.
Made this last night, here are the things Iโd change for next time (and there will be a next time, we loved this):
โ A little more broth and time in the oven (rice was still slightly crunchy)
โ A little less parmesan (had some melted stringyness, would have had plenty of parm flavor with only 1 cup)
โ Maybe a bit more than 8oz of peasโฆI found some nice fresh ones and they were awesome
Yum, yum. yum. Loved this. Didnโt bake it but did it stove top (keep the electricity bill lower). Lots of good flavours and EASY. Thanks!
This risotto was delicious! Even my husband who claims to not like risotto loved it. I loved the brightness that the lemon juice and zest added. I added a small pinch of saffron because I had some in the pantry and it went well with the other flavors. Thanks for the recipe, Iโll definitely make this one again.
Hi Emilia, Iโm so glad you enjoyed it. Thank you for taking the time to comment and rate the recipe.