Since we still have some cool days during the spring, comfort food isn’t out of season quite yet, so we had to do a spring risotto. The asparagus and peas are perfect in this creamy dish—when spring comes, I put them in just about everything. Stay tuned for more delicious asparagus- and pea-loaded dishes, 'cause spring has sprung!

Spring Peas and Asparagus Risotto

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Recipe Type: Pasta/Rice

Serving Size: 1 cup

Makes 4 servings


  • 16 asparagus spears
  • 2 teaspoons olive oil
  • 1 cup peas
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 3 cups chicken broth
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ teaspoon garlic powder
  • ¼-⅛ teaspoon pepper (depending on preference)
  • ½ lemon, juiced


  1. Remove the woody ends from the asparagus, then cut into ½-inch pieces.
  2. In a large skillet, heat the oil over medium-high heat.
  3. Sauté the asparagus, peas, and rice.
  4. Add the wine, then cook until it evaporates.
  5. Add 2 cups broth, then cook until absorbed.
  6. Add the remaining broth, ½ cup at a time, then cook until absorbed.
  7. Add the Parmigiano-Reggiano cheese, garlic powder, pepper, and lemon juice.
  8. Stir until cheese melts.
  9. Serve warm.

Calories 310 (50 from fat)
Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 360mg
Carbohydrate 50g (6g dietary fiber, 3g sugar)
Protein 13g

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