Spring has a way of arriving in layers—longer days, softer light, and ingredients that feel freshly awakened. This Spring Pea & Asparagus Risotto captures that sense of renewal with a dish that is vibrant, comforting, and beautifully seasonal. Fresh spring peas and tender asparagus bring natural sweetness and brightness to a creamy risotto base, creating a balance of texture and flavor that feels both elegant and satisfying. It’s a dish that works just as well for an intimate dinner as it does for a spring gathering with friends.
Paired with Frank Family’s Lewis Vineyard Chardonnay, the risotto comes into even sharper focus—the wine’s bright acidity and expressive citrus notes lift the richness of the dish, creating a pairing that feels effortless and refined.
Servings: 4 | Prep time: 15 minutes | Cook time: 25 minutes
Ingredients
| 1 1/2 Cups | Arborio rice |
| 5-6 Cups | Vegetable broth |
| 1 Cup | Spring peas |
| 1 Bunch | Asparagus, trimmed and cut into 1-inch pieces |
| 1 | Small shallot, finely chopped |
| 2 Cloves | Garlic, minced |
| 1/2 Cup | Dry white wine |
| 2-3 Tablespoons | Olive oil or unsalted butter |
| 1/2 Cup | Grated Parmesan cheese (plus more for serving) |
| To taste | Salt and freshly ground black pepper |
| Optional | Lemon zest and fresh herbs (mint or parsley) |
Instructions
- Bring a pot of salted water to a boil. Blanch asparagus for 2–3 minutes until just tender and bright green. Add peas in the final minute if using fresh. Drain and transfer to ice water to preserve color and texture.
- Heat olive oil or butter in a large pan over medium heat. Add shallot and cook until softened, about 3–4 minutes. Stir in garlic and cook briefly until fragrant.
- Add Arborio rice and stir to coat. Toast for 1–2 minutes until lightly translucent at the edges.
- Pour in white wine and stir until fully absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue cooking for 18–22 minutes, until the pasta is creamy and al dente.
- Fold in the peas and asparagus during the final minutes of cooking to keep them vibrant and tender.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Finish with lemon zest or fresh herbs if desired.
- Serve immediately with a chilled glass of Lewis Vineyard Chardonnay for a pairing that highlights the freshness and richness of the dish!
