Makes 16 servings | Serving size: 4 oz 


15 min


40 min


55 min

Since we still have some cool days during the spring, comfort food isn’t out of season quite yet, so we had to do a spring risotto. The asparagus and peas are perfect in this creamy dish.


  • 16 asparagus spears
  • 2 teaspoons olive oil 
  • 1 cup peas
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine 
  • 3 cups chicken broth
  • ¼ cup grated Parmigiano-Reggiano c
  • heese¼ teaspoon garlic powder
  • ¼-⅛ teaspoon pepper (depending on preference) 
  • ½ lemon, juiced


  • Remove the woody ends from the asparagus, then cut into ½-inch pieces. 
  • In a large skillet, heat the oil over medium-high heat.
  • Sauté the asparagus, peas, and rice.
  • Add the wine, then cook until it evaporates. 
  • Add 2 cups broth, then cook until absorbed.
  • Add the remaining broth, ½ cup at a time, then cook until absorbed. 
  • Add the Parmigiano-Reggiano cheese, garlic powder, pepper, and lemon juice.
  • Stir until cheese melts. 

Serve warm.