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Easy risotto with Asparagus and Peas

by Darryl Grima

Indulge in a delectable culinary experience with this flavourful risotto featuring tender asparagus and vibrant peas. This creamy dish begins by simmering vegetable broth to perfection while sautéing onions and garlic in olive oil until they exude a delightful aroma. The rice is then toasted and infused with white wine and lemon juice, creating a symphony of flavours. Gradually incorporating the vegetable broth, the rice transforms into a luxurious texture, enhanced by adding asparagus, peas, and vegan butter. Finished with vegan parmesan, salt, and pepper, this risotto is a harmonious blend of savoury and fresh notes, best enjoyed with a squeeze of lemon and a sprinkle of parsley for a truly satisfying meal.



Easy risotto with Asparagus and Peas

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1ltr vegetable broth
  • 1 tbsp Mediterranean extra virgin olive oil
  • 300 g Arborio rice,
  • 100 g frozen peas
  • 3 cloves garlic, minced
  • 0.5 medium onion, diced
  • 120 ml white wine
  • 1 lemon juiced
  • Bunch of asparagus, chopped in small pieces
  • 2 tbsp vegan butter
  • 40 g vegan parmesan cheese
  • salt and pepper, to taste


  • Heat vegetable broth in a medium pan, maintaining a gentle simmer.
  • In a large, heavy-bottomed pan, warm olive oil over medium heat. Cook the onions and garlic until they turn translucent and release a fragrant aroma, about 5 minutes.
  • Add rice and toast briefly for 1 minute before reducing the heat to medium-low.
  • Pour in white wine and lemon juice, stirring until the liquids are nearly fully absorbed.
  • With patience and care, gradually incorporate the vegetable broth into the rice using a spoon, adding one scoop at a time, stirring continuously, and allowing each addition to be mostly absorbed before adding more. Repeat this step until all the broth is used and the rice reaches a thick, cooked consistency. Adjust by adding 1-2 spoons of hot water, if necessary, based on the rice's cooking time. Introduce asparagus, peas, and vegan butter with the last ladle of broth.
  • Once all the liquid is absorbed, remove from heat and mix in vegan parmesan, seasoning with salt and pepper according to preference.
  • Finally, serve the dish promptly, garnishing it with lemon wedges and parsley, ready to be enjoyed.

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1 comment

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