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A beautiful cream and green shallow pottery bowl filled with Fresh Spring Risotto with Asparagus & Snap Peas and a gold spoon. Off-white linen napkins in the foreground and a glass of white wine and second bowl of risotto in the background.

Fresh Spring Risotto with Asparagus & Snap Peas

Layla @ Poppy Trail Table
This Fresh Spring Risotto with Asparagus & Snap Peas is the perfect way to celebrate seasonal ingredients with a restaurant-quality dish at home. Creamy, bright, and satisfying, it’s a great dish you’ll come back to again and again!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 367 kcal

Equipment

  • Large heavy-bottomed skillet, braiser, or Dutch oven
  • Ladle
  • Wooden spoon (for stirring)
  • Chef’s knife (for chopping veggies)
  • Small saucepan (to keep vegetable stock warm)

Ingredients
  

  • 1 cup arborio rice
  • 4 cups vegetable or chicken stock warmed
  • ½ cup dry white wine
  • ½ cup Parmesan cheese grated
  • ½ lb fresh asparagus trimmed and cut into 1-inch pieces
  • 1 cup sugar snap peas trimmed and halved
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 3 to 4 sprigs fresh thyme
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • Zest and juice of ½ a lemon
  • chives, extra parmesan, sprouts or microgreens, fresh basil or pasley, red chili flakes *optional for garnish

Instructions
 

  • Step 1: Sauté Spring Vegetables: In a large skillet, heat olive oil over medium-high heat.  Quickly blister the sugar snap peas and asparagus with a pinch of salt for 2 minutes.  Remove from pan and set to the side.
  • Step 2: Sauté Aromatics: Lower the pan to a medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes).
  • Step 3: Toast the Rice: Stir in the arborio rice, coating it in the oil and letting it toast for 1-2 minutes. This enhances its nutty flavor.
  • Step 4: Deglaze with Wine: Pour in the white wine, stirring constantly until mostly absorbed. This adds depth of flavor.
  • Step 5: Add Broth Gradually: Add a few sprigs of fresh thyme and juice from half a lemon. Using a ladle, add ½ cup of warm broth, gently stirring continually for the remainder of the cooking time. Once the broth is absorbed, add more, repeating the process for about 18-20 minutes until the rice is creamy and al dente.
  • Step 6: Cook the Vegetables: When the rice is nearly done, stir in the asparagus and snap peas, cooking for 3-4 minutes until tender-crisp.
  • Step 7: Finish with Cheese & Butter: Remove from heat and stir in Parmesan cheese, butter, and lemon zest. Season with kosher salt and black pepper to taste.
  • Step 8: Serve & Garnish: Plate the risotto and top with extra parmesan cheese, lemon zest, chives, red chili flakes, or fresh herbs like basil or parsley. Enjoy immediately!

Notes

Variations & Substitutions

  • Add Protein: Stir in cooked shrimp, chicken, or crispy pancetta for a higher-protein meal.
  • Make it Vegan: Swap Parmesan cheese for nutritional yeast and use vegan butter and vegetable stock.
  • Try Different Veggies: Swap snap peas for zucchini, broccoli, or kale, and add spring onions or leeks.
  • Use a Different Grain: Try farro or barley for a grain twist. However, it will not be creamy like risotto.

Pro Tips for the Best Risotto

  • Use Warm Broth – Adding cold broth can shock the rice and affect cooking consistency.
  •  Stir, But Not Too Much – Stirring releases starch, but stirring too aggressively can make risotto gluey. Be gentle with risotto.
  • Cook Until Al Dente – The rice should be tender yet slightly firm in the center.
  • Finish with Fat – Butter and cheese add richness and round out the flavors.

How to Store Leftover Fresh Spring Risotto

  • Refrigerator: Store risotto in an airtight container for up to 3 days.
  • Reheating: Add a splash of warm chicken stock, vegetable stock, or water and reheat gently on the stovetop over low heat, stirring frequently to restore creamy texture.
  • Freezing: Not recommended, as risotto loses its texture when frozen and reheated.

Nutrition

Calories: 367kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 1474mgPotassium: 325mgFiber: 7gSugar: 5g
Nutrition Facts
Fresh Spring Risotto with Asparagus & Snap Peas
Amount per Serving
Calories
367
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
19
mg
6
%
Sodium
 
1474
mg
64
%
Potassium
 
325
mg
9
%
Carbohydrates
 
48
g
16
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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