Asparagus and Pea Risotto

clock 20 minutes + 30 minutes bowl Serves 4


  • 2 bunches asparagus
  • 1L vegetable stock
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 cup arborio rice
  • 25g butter
  • 1 cup peas, thawed
  • Salt
  • Pepper
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  • 1 Trim the asparagus. Slice the spears into half centimetre slices, leaving the tops longer for garnish.

  • 2. Heat the stock in a medium-sized saucepan and simmer the asparagus for 1-2 minutes, or until they are just al dente. Remove the asparagus from the stock with a slotted spoon and set aside.

  • 3. Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook for 3-4 minutes until soft but not brown. Stir through the rice for 1 minute until the grains are coated evenly.

  • 4. Add the warm stock, 1 cup at a time, letting the liquid absorb between each addition. Make sure the rice is always just covered. After 15-20 minutes remove the pot from the heat.

  • 5. When the rice is cooked, add the butter, peas and asparagus pieces. Toss to combine, warm through and season to taste.

  • 6. Serve immediately, in large bowls.

  • Tip: You only need to trim a tiny bit off the bottom of the asparagus stalk, about half a centimetre. If the stalk is thick, just peel the tough outer skin at the bottom of the stalk and the rest is edible - you’ll get a lot more asparagus this way.

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