Fresh asparagus-pea risotto

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10 min


4 to 6 servings

* PLUS Cooking time: 25 minutes
Fresh asparagus-pea risotto

Roberto Caruso

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)
  • 2 garlic cloves
  • 1 large lemon
  • 1 tbsp butter
  • 1 cup rice , preferably arborio
  • 1 cup dry white wine
  • 284-mL can chicken broth
  • 1 1/2 cups water
  • 2 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.

Nutrition (per serving)

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