Asparagus & Pea Spring Risotto

Asparagus & Pea Spring Risotto

Creamy yet surprisingly simple to make, risotto requires just a handful of ingredients and about 25 minutes of gentle stirring at the hob. This version celebrates spring by pairing asparagus, thought to offer antioxidant benefits, with peas, known for their fibre and plant-based protein.  By choosing AquaTru purified water over tap, you help preserve the delicate flavours and any nutritional benefits these vegetables offer, resulting in a velvety bowl that truly captures the essence of the season.  

Flexibility is key: switch asparagus for courgettes or mushrooms, use vegetable stock if you prefer it meatless, or fold in fresh herbs for extra brightness. Whether you serve it solo with a rocket salad or pair it with pan-seared salmon, this risotto is comfort food at its most elegant—from the first bite to the last.  

  • Prep time

    45 min

  • Total time

    15 min

  • Serving

    4 persons

  • Calories

    277 kCal

  • What you need:

    • 1.4 litres (6 cups) low-sodium chicken stock  
    • 4 tbsp unsalted butter, divided  
    • 1 bunch thin asparagus, trimmed and cut into ~2.5 cm pieces  
    • ¼ tsp salt + black pepper, to taste  
    • 1 cup frozen peas  
    • 1 medium onion, finely chopped  
    • 2 garlic cloves, minced  
    • 1½ cups Arborio rice  
    • 120 ml (½ cup) dry white wine  
    • ½ cup grated Parmigiano-Reggiano (plus extra for serving)  

     

  • How to do it:

    1. In a saucepan, keep the stock warm over low heat.  
    2. Melt 1 tbsp of butter in a large pot over medium-low heat. Add the asparagus with a pinch of salt and pepper; cook for 2–4 minutes until tender-crisp. Stir in the peas for 1 minute, then remove both from the pot and set aside.   
    3. Melt 2 tbsp of butter in the same pot. Add the onion and cook for 2–3 minutes until translucent. Add the garlic and cook for 1 minute more.   
    4. Stir in the Arborio rice and cook for around 2 minutes until lightly toasted and glossy. Pour in the wine and stir until fully absorbed.   
    5. Ladle in the warm stock, one cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 25 minutes, or until the rice is al dente and creamy.   
    6. Return the asparagus and peas to the pot. Stir in the remaining 1 tbsp of butter and the cheese. Taste and adjust the seasoning if needed. If the risotto is too thick, loosen with a splash of milk or extra stock.   
    7. Spoon into bowls and top with extra cheese, if desired.   
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