Fresh asparagus-pea risotto

Prep 10 min
Plus Cooking time: 25 minutes
Makes 4 to 6 servings

Asparagus and lemon are a match made in heaven. Here, we’ve brought them together in an upscale creamy risotto–perfect for a springtime party, a light main or first course.



250 g
asparagus, preferably thin stalks (about 1 bunch)
large lemon
1 tbsp
1 cup
rice, preferably arborio
1 cup
284-mL can
1 1/2 cups
green onions, thinly sliced
1/2 cup
prosciutto, cut into thin strips (optional)
3/4 cup
parmesan, grated
1 cup
fresh or frozen peas


  • WASH asparagus well, then snap off tough ends. Slice spears diagonally into 1-inch (2.5-cm) pieces. Finely mince garlic and grate peel from lemon. Squeeze out enough lemon juice to measure 1/4 cup (50 mL). Melt butter in a large wide saucepan set over medium-high heat. Add garlic and stir often for 1 minute. Add rice and stir until coated with butter, about 1 more minute.
  • STIR in wine, lemon juice and peel. Stir gently until rice absorbs nearly all of liquid, from 3 to 5 minutes. Then add undiluted broth and water, but add only 1/3 cup (75 mL) at a time. Stir almost continuously after each addition, until most of liquid is absorbed, before adding next amount. This is essential for a creamy texture. During this stage, prepare onions, prosciutto, if using, and cheese.
  • WITH last addition of water, add asparagus and peas. Continue to stir often until rice is tender and asparagus and peas are cooked, from 3 to 5 minutes. Mixture should be soupy. Then stir in onions, prosciutto, if using, and Parmesan. Serve immediately as one course of a special dinner or main course of a light dinner.


Calories 252
Protein 12 g
Carbohydrates 34 g
Fat 7 g
Fibre 3 g
Sodium 576 mg

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Photo credit: Roberto Caruso

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