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Risotto with Asparagus and Peas - Stovetop Version
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
If you're looking for a quick and easy meal with all the flavors of Spring, look no farther! This risotto with asparagus and peas will fit the bill perfectly, whether you make it in the pressure cooker or on the stovetop.
Course: Entrées, Side Dishes
Cuisine: Italian
Keyword: Vegetarian, One Pot Meal
Servings: 4
Calories: 425 kcal
  • 2 tablespoons unsalted butter divided
  • ½ pound asparagus cut in 1-inch pieces
  • salt and freshly ground black pepper
  • 1 shallot minced
  • 1 clove garlic minced
  • cups Arborio rice
  • 1 teaspoon salt
  • ½ cup white wine
  • cups chicken or vegetable stock
  • 2 sprigs fresh thyme
  • 1 cup frozen peas
  • Juice of ½ lemon
  • Zest of 1 lemon
  • ¼ cup grated Parmigiano-Reggiano cheese
  1. Pour the chicken stock into a saucepan and bring the mixture to a boil. Reduce the heat to the lowest setting and keep warm.
  2. Heat a large sauté pan or skillet over medium heat. Add 1 tablespoon of the butter and sauté the asparagus for 3 to 4 minutes until crisp-tender. Season with salt and freshly ground black pepper, transfer the asparagus to a bowl and set aside.
  3. Add the remaining butter, shallots and garlic to the pan. Sauté for 1 minute. Add the Arborio rice and salt, sauté for another few minutes to toast the rice. Stir in the white wine and simmer until the wine has almost disappeared.
  4. Add a ladle of the hot chicken stock to the pan and stir until almost all the liquid as disappeared again. Then, add another ladle of stock and continue to stir. Continue in this manner until the rice reaches the desired tenderness, adding one ladle of stock at a time. If you run out of stock before the rice has cooked to your satisfaction, simply continue, adding water instead of stock.
  5. When the rice is just about tender, add the peas and return the sautéed asparagus to the pan. Cook for a minute or two to heat up the vegetables. Then remove from the heat and stir in the lemon zest and Parmesan cheese. Season with salt and freshly ground black pepper. Transfer to serving bowls and sprinkle the chopped parsley on top
Nutrition Facts
Risotto with Asparagus and Peas - Stovetop Version
Amount Per Serving
Calories 425 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 1511mg63%
Potassium 316mg9%
Carbohydrates 72g24%
Fiber 6g24%
Sugar 6g7%
Protein 11g22%
Vitamin A 1392IU28%
Vitamin C 19mg23%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.