This Lemon Risotto with Asparagus & Peas is a vibrant celebration of spring flavors, blending creamy richness with bright, zesty notes. The tender asparagus and sweet peas add a delightful crunch, while the lemon infuses every bite with a refreshing tang. Perfect for a cozy dinner or a special occasion, this dish comes together in just 30 minutes, making it both elegant and effortless.
The velvety texture of the risotto, paired with the crisp vegetables, creates a harmonious balance that’s as satisfying as it is beautiful. Each spoonful offers a burst of freshness, with the lemon’s citrusy aroma lifting the dish to new heights. Whether you’re a risotto enthusiast or a first-timer, this recipe promises to impress with its simplicity and vibrant, comforting flavors.
Ingredients for Lemon Risotto with Asparagus & Peas
- 1 cup arborio rice
- ½ cup white wine
- 1 clove garlic, minced
- ½ large onion, chopped
- 3 cups veggie stock (keep warm on the stove)
- 2 tablespoons butter (non-dairy butter works too)
- ½ tablespoon olive oil
- 1 egg yolk, beaten
- 1 small lemon, zest and juice (reserve some zest for garnish)
- ½ cup peas (adjust to your preference)
- 1 cup asparagus, chopped into 1-inch pieces
- 4 basil leaves, chopped
- Handful of sprouts (for garnish)
- Salt & pepper (to taste)
- Sun-dried tomatoes (optional)
- Shaved parmesan or pecorino (optional)
- Red pepper flakes (optional)
- Water or additional stock (if needed)
Step-by-Step Instructions
- Simmer the stock: Place veggie stock in a pan on the stove and keep it at a gentle simmer.
- Sauté the base: In a large skillet over medium heat, combine butter, olive oil, onion, garlic, and a pinch of salt. Cook until the onion is soft, about 4-5 minutes.
- Toast the rice: Add the arborio rice to the skillet and stir to coat. Let it toast for about 1 minute.
- Deglaze with wine: Pour in the white wine and half the lemon juice. Stir continuously for about 2 minutes until the wine is mostly evaporated.
- Add stock gradually: Begin adding the warm stock, one ladle at a time, stirring continuously. Wait until the stock is mostly absorbed before adding the next ladle. This process should take about 20 minutes. Add water or more stock if needed.
- Cook the veggies: During the last few minutes of cooking, add the asparagus and peas to the risotto.
- Finish the risotto: Remove the skillet from heat. Stir in sun-dried tomatoes (if using), the remaining lemon juice, most of the lemon zest (reserve some for garnish), the beaten egg yolk, and cheese (if using). Mix well.
- Adjust seasonings: Taste and add salt, pepper, or more lemon juice as needed. Add a splash of hot stock if the risotto is too thick.
- Serve and garnish: Scoop the risotto into bowls. Top with reserved lemon zest, sprouts, chopped basil, red pepper flakes, and grated cheese (if desired).
Perfect Pairings: Serving Suggestions
This lemon risotto is a star on its own, but it pairs beautifully with a crisp green salad or a side of roasted vegetables. For a heartier meal, add grilled chicken or shrimp. A glass of chilled white wine, like Sauvignon Blanc, complements the citrusy flavors perfectly.
Make It Your Own: Recipe Variations
Feel free to customize this risotto to suit your taste! Swap asparagus for broccoli or zucchini, or use spinach instead of peas. For a creamier texture, stir in a splash of heavy cream or coconut milk. If you’re vegan, skip the egg yolk and cheese, and use nutritional yeast for a cheesy flavor.
Quick Tips: Time-Saving Hacks
To save time, prep your veggies and measure your ingredients before starting. Use pre-minced garlic and pre-chopped onions for convenience. If you’re in a rush, cook the asparagus and peas separately while the risotto simmers, then mix them in at the end.
Keep It Fresh: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of veggie stock or water and warm it on the stovetop over low heat, stirring frequently. Avoid microwaving, as it can dry out the risotto.
Essential Tools: Equipment Guidance
A large skillet or wide saucepan is key for even cooking. A ladle makes it easy to add stock gradually, and a microplane grater is perfect for zesting the lemon. Keep a wooden spoon handy for stirring—it’s gentle on the rice and prevents sticking.
Lemon Risotto with Asparagus & Peas
Ingredients
- 1 cup arborio rice
- ½ cup white wine
- 1 clove garlic minced
- ½ large onion chopped
- 3 cups veggie stock
- 2 tablespoons butter I use non-dairy butter
- ½ tablespoon olive oil
- 1 egg yolk beaten
- 1 small lemon zest and juice
- ½ cup peas or however much you like
- 1 cup asparagus chopped into 1-inch pieces
- 4 basil leaves chopped
- handful of sprouts
- salt & pepper
- sun dried tomatoes optional
- shaved parmesan or pecorino optional
- red pepper flakes optional
- water or more stock if needed
Instructions
- Put veggie stock in a pan on the stove and simmer.
- In a large skillet over medium heat, heat butter, oil, onion, garlic, and a few pinches of salt. Cook until onion is soft, 4-5 minutes.
- Add rice, stir together, and let the rice toast for about 1 minute.
- Add white wine and half the lemon juice and let it cook, stirring for about 2 minutes until the wine is somewhat evaporated.
- Add stock, one ladle full at a time, stirring continuously. When stock becomes mostly cooked down, add the next ladle full. This process should take about 20 minutes. Add more stock or water if necessary.
- During the last few minutes of this process, add in asparagus and peas.
- Remove pan from heat. Mix in sun dried tomatoes, remaining lemon juice, lemon zest (reserve a bit for garnish at the end), beaten egg yolk, and cheese (if using). Stir together.
- Taste and adjust seasonings. Add more hot stock if necessary to reach your desired consistency.
- Scoop into bowls and garnish with lemon zest, sprouts, basil, red pepper flakes & grated cheese, if you like.