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Creamy Lemon Butter Asparagus Risotto with Fresh Peas

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A comforting and elegant risotto featuring creamy lemon butter, tender asparagus, and sweet fresh peas. Perfect for a quick, light spring dinner that balances richness with bright flavors.

Ingredients

Scale
  • 1 1/2 cups (300 g) arborio rice
  • 1 bunch (about 12 oz / 340 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • 4 tablespoons (60 g) unsalted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 5 cups (1.2 liters) vegetable or chicken broth, warmed
  • 1/2 cup (120 ml) dry white wine (optional)
  • Zest and 1 tablespoon juice from 1 lemon
  • 1/2 cup (50 g) finely grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Warm the broth in a medium saucepan over low heat and keep at a gentle simmer.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds without browning.
  3. Add asparagus pieces and sauté for 3-4 minutes until just tender and bright green. Remove half of the asparagus and set aside for garnish.
  4. Add arborio rice to the skillet with remaining asparagus and stir to coat in butter and oil. Cook for 2 minutes, stirring often, until rice is lightly toasted and opaque around edges.
  5. Pour in white wine and stir until mostly absorbed.
  6. Add warm broth gradually, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 18-20 minutes until rice is creamy but al dente.
  7. Stir in peas, lemon zest, and lemon juice. Cook for 2-3 minutes until peas are tender and bright.
  8. Remove from heat and stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and pepper to taste.
  9. Serve immediately, topped with reserved asparagus pieces and extra Parmesan if desired.

Notes

Keep broth simmering gently to avoid toughening rice. Stir often but not constantly. Add broth gradually and wait for absorption to achieve creamy texture. Avoid overcooking peas and asparagus to maintain vibrant color and texture. Stir in butter and cheese off heat to keep risotto silky. For dairy-free, use vegan butter and plant-based cheese alternatives. Risotto is best served immediately but can be reheated gently with added broth.

Nutrition

Keywords: risotto, lemon butter, asparagus, fresh peas, spring dinner, creamy risotto, easy risotto, vegetarian option

Find it online: https://zorbmeal.com/creamy-lemon-butter-asparagus-risotto-recipe-easy-homemade-dinner-with-fresh-peas/