Asparagus and Pea Risotto

Name: Asparagus and Pea Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups (1420 ml) low-sodium vegetable or chicken broth, kept hot at a bare simmer; 12 oz (340 g) asparagus, tough woody ends snapped off, tips cut off and reserved, stalks cut into ½-inch (1 cm) pieces; 1 cup (140 g) frozen green peas, thawed under cool running water and drained; 2 tablespoons (30 ml) extra-virgin olive oil; 2 tablespoons (28 g) unsalted butter, cut into pieces, for cooking the shallot; 2 medium (120 g) large shallots, finely diced (about ¾ cup); 2 cloves (8 g) garlic cloves, minced; 1½ cups (300 g) arborio rice, not rinsed; ½ cup (120 ml) dry white wine, at room temperature; 1 cup (90 g) Parmigiano-Reggiano, finely grated (about 3 oz), plus extra for serving; 2 tablespoons (28 g) unsalted butter, cold, cut into small cubes, for finishing; 1 medium (85 g) lemon, zested (about 1 tsp), then juiced (about 1 tablespoon / 15 ml); kosher salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A creamy, spring-green risotto with tender asparagus tips, sweet peas, and a finish of butter and Parmesan. Simple technique, bright flavor, and a lemony lift at the end.

Prep: 20 min
Cook: 35 min
Wait: 2 min
Total: 57 min
Makes: 4 main-course servings (about 5 cups / 1.2 liters)

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Ingredients

4 servings

6 cups (1420 ml) low-sodium vegetable or chicken broth, kept hot at a bare simmer
12 oz (340 g) asparagus, tough woody ends snapped off, tips cut off and reserved, stalks cut into ½-inch (1 cm) pieces
1 cup (140 g) frozen green peas, thawed under cool running water and drained
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (28 g) unsalted butter, cut into pieces, for cooking the shallot
2 medium (120 g) large shallots, finely diced (about ¾ cup)
2 cloves (8 g) garlic cloves, minced
1½ cups (300 g) arborio rice, not rinsed
½ cup (120 ml) dry white wine, at room temperature
1 cup (90 g) Parmigiano-Reggiano, finely grated (about 3 oz), plus extra for serving
2 tablespoons (28 g) unsalted butter, cold, cut into small cubes, for finishing
1 medium (85 g) lemon, zested (about 1 tsp), then juiced (about 1 tablespoon / 15 ml)
kosher salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste

Equipment (6)

Large saucepan (3-quart / 3 liter) for hot broth
Wide heavy-bottomed sauté pan or Dutch oven (11-inch / 28 cm, at least 3 inches / 7.5 cm deep)
Wooden spoon or flexible spatula
Ladle
Cutting board and chef's knife
Fine grater or microplane

Steps

Before you start

Have everything chopped and measured before you start; risotto needs near-constant attention once the rice goes in.
Keep the broth hot in a saucepan at a bare simmer the whole time. Cold broth slows cooking and makes the rice uneven.
Grate the Parmesan fresh from a wedge; pre-grated cheese melts less smoothly.
Use a wide, heavy-bottomed pan so the rice cooks in a shallow, even layer.

1
Heat the broth
- Pour the broth into a 3-quart saucepan and bring to a gentle simmer over medium heat.
- Reduce the heat to low and keep it hot throughout cooking.
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Ready when: Small bubbles at the edges, steam rising
Tip: If your broth is not low-sodium, hold back on salt until the end.
2
Blanch asparagus
- Add the asparagus stalk pieces (not the tips) to the simmering broth and cook 2 minutes, then add the tips and cook 1 more minute.
- Lift them out with a slotted spoon onto a plate, keeping the broth in the pot.
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Ready when: Bright green and just tender when pierced with a knife tip, not fully soft
Tip: They finish cooking in the risotto later, so pull them while still slightly firm.
3
Soften the shallot
- Set the wide pan over medium heat.
- Add the olive oil and the 2 tablespoons cooking butter.
- When the butter foams, add the shallots and a pinch of salt.
- Cook, stirring often, 4 to 5 minutes.
- Add the garlic and stir 30 seconds.
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Ready when: Shallots are soft and translucent with no browning; garlic smells fragrant
Tip: Lower the heat if the shallots begin to brown; browned bits make the risotto taste bitter.
4
Toast the rice
- Add the arborio rice and stir constantly for 2 to 3 minutes so each grain is coated in fat.
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Ready when: Grain edges turn translucent while the center stays white, and the rice smells nutty
5
Add the wine
- Pour in the wine and stir until it is almost completely absorbed and the sharp alcohol smell fades, about 1 to 2 minutes.
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Ready when: Pan bottom is nearly dry when you drag a spoon across it
6
Add broth gradually
- Add 1 ladleful (about ¾ cup / 180 ml) of hot broth.
- Stir often, keeping the mixture at a lively simmer.
- When the liquid is mostly absorbed, add another ladleful.
- Continue for 18 to 22 minutes, adjusting the heat to keep a steady, gentle bubble.
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Ready when: A spoon dragged through leaves a trail that slowly closes; rice looks creamy and loose
Tip: You may not need all the broth. Stop adding when the rice is nearly tender.
7
Taste the rice
- After about 18 minutes, taste a few grains.
- They should be tender with a slight firm bite at the very center (al dente).
- If chalky, add another ladleful and cook 2 to 3 minutes more.
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Ready when: Tender with a tiny firm bite at the center, no chalky white core
Tip: Season with salt now, once the broth has reduced into the rice.
8
Fold in vegetables
- Stir in the blanched asparagus pieces and thawed peas, along with one more small ladleful of broth.
- Cook 2 minutes until the vegetables are heated through.
- Keep the asparagus tips aside for topping.
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Ready when: Peas are bright green and hot; risotto is loose and flows slowly
9
Finish and rest
- Remove the pan from the heat.
- Vigorously stir in the Parmesan and the cold butter cubes until glossy and creamy.
- Stir in the lemon zest and 1 tablespoon lemon juice.
- Season with salt and pepper.
- Cover and rest 2 minutes.
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Ready when: Glossy, creamy, and flowing in a soft wave when the pan is tilted
Tip: If too thick, loosen with a splash of hot broth.
10
Serve right away
- Spoon into warm shallow bowls.
- Top with the reserved asparagus tips, extra Parmesan, and a grind of pepper.
- Serve immediately.
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Ready when: Risotto spreads gently across the bowl
Tip: Risotto stiffens quickly as it cools, so serve it at once.

Good to know

Tips

Stir often but not frantically; regular stirring releases starch for creaminess.
Keep the simmer lively but gentle. Too high and the liquid evaporates before the rice cooks; too low and the rice turns gluey.
The risotto should be loose and flowing when done, since it thickens on the plate.
Use fresh peas if available; add them with the asparagus, cooking 1 to 2 minutes longer.

Make ahead

Blanch the asparagus up to 1 day ahead and refrigerate. Chop the shallot and garlic up to 1 day ahead. The risotto itself is best made and served right away.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: cool quickly and store in an airtight container up to 3 days. Freezer: not recommended, as the texture turns mushy. Reheat in a skillet over medium-low heat with a splash of broth or water, stirring until hot and creamy, or shape cold leftovers into patties and pan-fry as risotto cakes.

Substitutions

dry white wine → additional broth plus 1 tablespoon lemon juice. Makes it alcohol-free; add the lemon juice with the broth.
large shallots → ½ small yellow onion, finely diced. Slightly sharper; cook a minute longer until soft.
Parmigiano-Reggiano → Pecorino Romano. Saltier and sharper; reduce added salt.
arborio rice → carnaroli rice. Holds its shape slightly better; use the same amount and timing.