This asparagus and pea risotto combines arborio rice, dry white wine, simmering vegetable (or chicken) broth, lemon, and parmesan for a bright, creamy dish finished with torn burrata. It cooks entirely on the stovetop in about 40 minutes and works equally well as a meatless main or as a flavorful side for grilled chicken, shrimp, or salmon.
To keep the vegetables bright and tender, add the asparagus in the last few minutes of cooking and stir in frozen peas only at the end to warm through. A squeeze of lemon juice and a bit of zest at the finish lifts the flavors and balances the richness from the cheese and rice starch.
Why You’ll Love this Recipe
- Creamy without heavy cream. The starch from arborio rice and a handful of parmesan create richness, while burrata added at the end melts into each serving for extra indulgence.
- One-pot cooking. The risotto builds in a single heavy pot while the broth gently simmers on the side, minimizing cleanup.
- Flexible serving options. Serve it as a satisfying vegetarian main or alongside roasted or grilled protein for a heartier meal.
Ingredients
Ingredient Notes
- Arborio or Carnaroli rice – High starch short-grain rice is essential for a creamy risotto. Carnaroli holds its shape a touch better; arborio is classic and widely available.
- Dry white wine – Use a wine you’d enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. The alcohol cooks off, leaving bright acidity and depth.
- Simmering broth – Keep the broth hot in a separate pot. Adding cold liquid slows cooking and affects texture. Check labels if you need gluten-free broth.
- Asparagus – Trim woody ends and cut into 1-inch pieces so it cooks quickly. Add the tips later since they cook fastest.
- Frozen peas – No need to thaw. Stir them in at the end to warm briefly so they stay sweet and firm.
- Burrata – Tear and place on the warm risotto right before serving so it softens and melts into the rice. If unavailable, fresh mozzarella is an acceptable substitute.
Stir, Don’t Rush — That’s the Technique
Risotto becomes creamy by gradually adding hot broth and stirring as the rice releases starch. Add roughly 1/2 cup of broth at a time, wait until it’s nearly absorbed, then add more. This process takes about 20 minutes and results in tender, saucy rice. Dumping all the broth in at once yields a soupy or uneven result.
Step-by-Step Instructions
This asparagus and pea risotto is straightforward when you follow the steps below. Keep the broth simmering, toast the rice briefly, then add liquid gradually for the best texture.
For the full ingredient list with measurements, precise instructions, and nutrition details, see the printable recipe card below.
Expert Tips
- Keep broth simmering. Cold liquid slows the rice; maintain a low simmer in a separate pot.
- Toast the rice briefly. Stirring the dry rice in oil for 1–2 minutes adds a subtle nutty flavor and helps the grains stay distinct.
- Add asparagus with the final ladle of broth. This ensures it becomes tender without turning mushy.
- Serve immediately. Risotto tightens as it cools; if necessary, loosen with a splash of warm broth when reheating.
Recipe FAQs
Yes, risotto is rice-based and traditionally gluten-free. Check your broth and any packaged ingredients for hidden gluten or cross-contact risks if you require a strict gluten-free diet.
Use arborio or carnaroli. Both release starch to create a creamy texture; carnaroli holds its shape slightly better, while arborio is more common.
Yes. Use a pressure-risotto method, then stir in asparagus after pressure release and let sit with the lid on to finish cooking for a few minutes. Add peas and parmesan at the end.
Storage Instructions
Refrigerator: Store leftover risotto in an airtight container for up to 3 days. It will thicken in the fridge—reheat gently on the stovetop with a splash of warm broth, stirring until creamy. The microwave also works if you add liquid and stir halfway through.
Freezer: Not recommended. Freezing changes the rice’s texture and makes asparagus watery.
Make ahead: Cook the risotto up to the point before adding asparagus and peas. Cool quickly, refrigerate, and when ready to serve reheat with a splash of broth, then add fresh asparagus and peas so they stay bright. Add burrata just before serving.
Serving Suggestions
This risotto is satisfying on its own, especially topped with burrata. For added protein, roasted chicken thighs or honey-glazed salmon complement the lemony notes nicely. For a dinner party, a simple burrata caprese to start and some crusty bread (or gluten-free focaccia if needed) for mopping up any remaining risotto make a cohesive menu.
Asparagus and Pea Risotto with Burrata
Print Recipe
Ingredients
- 6 cups (1.4 kg) vegetable broth (or chicken broth)
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 cup (150 g) yellow onion, finely diced (about 1/2 onion)
- 3 cloves garlic, minced
- 2 cups (400 g) arborio rice (or carnaroli)
- 1/2 cup (120 g) dry white wine
- 1 lb (453 g) asparagus, trimmed and cut into 1-inch pieces
- 1 cup (145 g) frozen peas
- 1 tablespoon (15 g) lemon juice
- 2 teaspoons (4 g) lemon zest
- 1/2 cup (50 g) freshly grated Parmesan
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 8 oz (226 g) burrata, torn for serving
Use the photos above as a guide while you cook.
Instructions
-
Bring 6 cups (1.4 kg) vegetable broth to a simmer in a medium saucepan and keep it at a low simmer.
-
Heat 2 tablespoons extra-virgin olive oil in a large dutch oven over medium heat.
-
Add 1 cup finely diced yellow onion and cook until soft and translucent, about 4–5 minutes. Stir in 3 minced garlic cloves and cook 1 minute more.
-
Add 2 cups arborio rice and stir to coat in the oil. Toast for 2 minutes, stirring frequently.
-
Pour in 1/2 cup dry white wine and stir until absorbed, about 2 minutes. Reduce heat to medium-low.
-
Add simmering broth about 1/2 cup at a time, stirring until almost absorbed before adding more. Continue for about 20 minutes until the rice is creamy and al dente.
-
With the last addition of broth, add the asparagus pieces and cook until tender, about 3–4 minutes.
-
Stir in 1 cup frozen peas, 1 tablespoon lemon juice, 2 teaspoons lemon zest, and 1/2 cup freshly grated Parmesan. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook 1 minute until peas are warmed through.
-
Divide among bowls, tear burrata into pieces and place 1–2 ounces on each serving. Serve immediately with lemon wedges if desired.
Notes
- Burrata: Nutrition assumes about 1.5 oz per serving. If unavailable, fresh mozzarella is an option but lacks the creamy center.
- Dairy-free: Omit parmesan and burrata; the risotto will still be creamy from the rice starch. Use a vegan Parmesan substitute if desired.
- Broth: Check labels if you need gluten-free broth—some brands or bouillon products contain wheat.
Nutrition
| Carbohydrates: 64 g
| Protein: 15 g