Asparagus and peas risotto

Name: Asparagus and peas risotto
Total time: 2700 s
Yield: 4 people
Cuisine: British
Ingredients: 50 g butter, plus 25 g cut into small cubes and kept in the fridge; 1 small onion, very finely chopped; 300 g arborio rice; 200 g dry white wine; 1 L chicken stock, kept at a rolling boil; 25 g parmesan cheese, finely grated plus extra to serve; 12 asparagus spears, woody end removed, cut 3 cm and steamed for 5 minutes; 350 g peas (frozen or fresh), briefly blanched; 2 tsp salt; 1 tsp black pepper

Santy Coy @chefsantycoy

Gold Coast, Australia

This is a simple creamy vegetarian risotto recipe featuring tender, crisp asparagus, sweet peas, and an abundance of creamy, cheesy flavor. You can swap in any green vegetables you prefer; zucchini, broccoli, or green beans would all work wonderfully. This creamy risotto is excellent as a standalone main dish but also makes a delightful side with fish, chicken, or beef.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

4 people

50 gbutter, plus 25 g cut into small cubes and kept in the fridge
1small onion, very finely chopped
300 garborio rice
200 gdry white wine
1 Lchicken stock, kept at a rolling boil
25 gparmesan cheese, finely grated plus extra to serve
12asparagus spears, woody end removed, cut 3 cm and steamed for 5 minutes
350 gpeas (frozen or fresh), briefly blanched
2 tspsalt
1 tspblack pepper

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Steps

45 minutes

1

Heat the butter in a large saucepan over a low heat. Add the onion and cook to soften for about 10 minutes,
2

Add the rice and cook for about 5 minutes until it is white and glistening. Add the white wine and cook off the alcohol for a couple of minutes.
3

Add a ladle of hot stock and cook over a medium heat, stiring constantly until the liquid is absorbed. Repeat again and again, only adding more stock when the rice has soaked up the last lot.
4

After 20 - 25 minutes the rice should be soft yet firm, with slight grain of crunch in the middle. Every grain should be separately definable in the mouth, yet surge together as one in the pan.
5

Take off the heat and leave to sit for a minute. Add cold butter cubes and stir vigorously with a wooden spoon until all the butter is incorporated. Add parmesan cheese and so the same.
6

Finally, add the asparagus and peas and mix gently. Serve with extra grated parmesan.
7

Enjoy.
8

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Santy Coy @chefsantycoy

on June 06, 2025 15:16

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!