Springtime Risotto with Asparagus and Peas


  • 1 ½ cups short grain white rice (Arborio, carnaroli etc.)
  • 4-5 cups chicken stock (or vegetable stock)
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 medium onion, finely diced
  • ½ cup dry white wine
  • 2 tbsp. cold butter, cubed
  • ½ cup grated Parmesan cheese
  • 2 cups asparagus, cleaned, cut into 1” pieces
  • 1 cup frozen or fresh peas
  • salt and pepper


  1. In a small pan with a bit of oil, sauté asparagus just until tender-crisp.
  2. Add peas, toss for a minute and set aside.
  3. Heat stock and turn down heat to keep it just simmering.
  4. In a heavy-bottomed pot, heat butter and oil.
  5. Add onion and sauté until translucent.
  6. Add rice and stir until rice is coated with oil and shiny.
  7. Pour in white wine and allow to reduce until almost dry.
  8. Add stock, a couple of ladles at a time, and stir until liquid is almost absorbed.
  9. Add more liquid and continue until rice is cooked but still retaining its’ shape.
  10. Add butter, parmesan and vegetables.
  11. Taste and adjust seasoning.
  12. If desired, add chopped parsley, grated lemon rind, chopped mint, etc.This recipe is very versatile, and can be adapted to almost any vegetable.