Creamy One Pot Spring Pea and Asparagus Risotto
This creamy spring pea and asparagus risotto is SO decadent, it’s the perfect dish to make this spring! This recipe is incredibly versatile, it can be a side dish or served as an entrée with a grilled protein on top.
This risotto may take some time, but it is foolproof and quite easy to make. Making risotto is not a “set it and forget it meal” – it requires patience and standing nearby to stir. BUT, it is totally worth it, as you will find yourself with a meal that tastes like it came from a fine dining restaurant.
What is risotto?
Risotto is made using arborio rice, a short grain, Italian style rice that is starchy and becomes creamy and slightly chewy as it cooks. The cooking process to make risotto with arborio rice, is to add chicken broth one cup at time, stirring until it is absorbed between each addition. The rice becomes creamier and creamier after each addition of broth as the starch breaks down.
What’s the secret ingredient?
Well, there’s two! The two stars that really take this dish to the next level, are the mascarpone cheese and the truffle oil to finish. Subtle ingredients that really enhance the flavors of the dish.
Truffle oil
This olive oil is infused with black truffles giving it a distinct umami flavor that adds an incredible finishing flavor to pasta dishes. Just a drizzle of truffle oil is all you need to infuse the dish with truffle flavor!
Our Favorite
Lemon Pasta Recipes
Ingredients you’ll need
A few notes about the ingredients before you get started.
- Butter
- Extra virgin olive oil
- Leek– see reference image below to understand which part of the leek you should use.
- Shallot – you can use any onion that you have on hand if you can’t find shallot.
- Garlic – use fresh garlic for this recipe.
- Arborio rice – arborio rice is a must, it is not interchangeable with other types of rice. You can find it in the rice section of the grocery store.
- White wine – I use chardonnay or sauvignon blanc. It adds depth to the flavor, but you can skip it if you prefer to not use wine.
- Chicken broth – you can use vegetable broth in place of chicken broth.
- Asparagus – see reference image below to understand which part of the asparagus you need for this dish.
- Sweet peas – I have tried using both fresh and frozen sweet peas for this recipe and I prefer using frozen here.
- Lemon – you need one small lemon for both the zest and the juice.
- Mascarpone cheese – you can find mascarpone cheese in the imported cheese section of the grocery store.
- Romano cheese – I recommend grating your own Romano. You can also use Parmesan cheese if you have that on hand.
- Fresh basil
- Truffle oil – a drizzle is all you need to finish this dish.
Lemon zest
Lemon zest is key in this dish to get the essence of lemon without all the acidity in the juice. Be sure to use a zester, or a similar grater to get just the outer bright yellow layer of the rind.
Asparagus
We want to use the tips of the asparagus, plus one more inch. So, you will make two cuts on the stems, first cutting off the tips, and then one more inch down.
Leeks
Leeks are in the onion family, like a cross between garlic, onion, and scallions. They have a mild flavor and are delicious in soups. The edible part is the stalk itself. Cut off the top part where it starts to turn dark green and separate.
How to make this recipe
The details are quite simple! Just add broth, stir, and repeat!
First you will sauté the sliced leek, shallot, and garlic together. Next, you will add the rice to coat it in the oil, and then add the wine. Once the wine is absorbed, you add the first cup of chicken broth. Cook for 5 minutes or so, stirring every minute, until the rice has absorbed the broth like the picture on the top right.
Next, you will make the second addition of broth cooking and stirring until it is absorbed into the rice once again.
And then repeat, for the third addition of broth.
With the fourth and final cup of broth, you will also add the asparagus and peas.
Once the fourth cup of broth is absorbed, add in the lemon juice, lemon zest, and the mascarpone cheese. Stir until incorporated and then turn off the heat. Stir in the butter and grated Romano cheese.
The final step is to add in the chopped fresh basil, and drizzle with truffle oil.
Tips for success
- Patience is key, be sure to stir frequently as this is what breaks the starches down in the rice to make it creamy.
- Use a 4-cup measuring cup for your broth, to seamlessly pour in one cup at a time.
- It’s important to make sure the broth is absorbed before each addition of more broth.
- Every broth is different, be sure to taste test for saltiness before adding in salt at the end.
What to serve with spring pea and asparagus risotto?
My favorite way to serve this creamy risotto is with seared scallops on top. However, the options are endless as this risotto is so versatile! I’ve served it with grilled steak, baked salmon, and grilled shrimp.
FAQs and substitutions
What is a good substitute for mascarpone cheese?
You can use cream cheese in place of the mascarpone. The flavor profile is slightly different, you may want to reduce the salt from 1 teaspoon to a half teaspoon and taste test for saltiness.
What can I use in place of asparagus and peas?
This recipe would be delicious with zucchini or yellow squash. Not into veggies? Totally fine! Skip the vegetables for a simple lemon truffle risotto dish.
What to do with leftovers?
Store leftovers in the refrigerator for 3-4 days. You can also try making risotto cakes with the leftovers! If you’ve ever had fried arancini balls, it is the same concept, stuffed with mozzarella cheese in the middle of the risotto and deep fried.
Spring Pea and Asparagus Risotto Recipe
Ingredients
Method
- Prepare the asparagus by first cutting off the tips and then cut off more inch. Discard the remainder of the stems.
- Prepare the leeks by slicing off the green top of the leek, and discarding. Only use the portion that is white and where it begins to turn light green. Slice into 1/4 inch rounds.
- In a large dutch oven or heavy bottomed pot, heat 1 tbsp of butter and 1 tbsp of olive oil over medium low heat. Sauté the leeks for 3 minutes.
- Add the diced shallot and cook for 2 minutes. Add the minced garlic (4 cloves), and cook for another minute.
- Add the arborio rice (1 c) and stir, coating it in the oil. Cook for 1 minute.
- Add the white wine (½ c) and stir for 1-2 minutes, until it is absorbed.
- Add 1 cup of the chicken broth, while stirring. Cook for 5-6 minutes, until absorbed, continuing to stir every minute. You must continue to stir during this entire process!
- Once the first cup of chicken broth is absorbed, repeat the process and add another cup of broth (only 1 cup at a time). Stir for 5-6 minutes until absorbed. Repeat with a 3rd cup of broth, this time is may take 6-7 minutes to absorb.
- With the 4th and final cup of broth, add the peas (1 c) and the asparagus (1 c). Stir and cook until absorbed, 8-10 minutes.
- Once the broth is absorbed and the rice looks creamy and no longer like soup, stir in the lemon zest (2 tsp), lemon juice (1 tbsp), mascarpone (⅓ c) until the mascarpone is completely melted. Test and add the salt to taste (I use 1 tsp, but every broth varies on saltiness) and turn off the heat.
- Stir in the remaining butter (2 tbsp) and the Romano cheese (1 c). Stir in the chopped basil (¼ cup) and the truffle oil to taste (I use 2 tsp). Serve with more grated Romano on top.
Notes
- For the asparagus, we will only use the top third of the stem. First cut off the top tips, then cut down one more inch (see post pictures for reference).
- For the leeks, discard the top dark green part, and only use the stalk. See picture for reference.
