Asparagus and Pea Risotto

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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Always a favourite side dish or base to serve up with grilled chicken, fish or steak. Change up the vegetables you add throughout the season for different colours and flavours your family will enjoy.



  1. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook stirring for about 5 minutes or until softened. Add rice; stir to coat for about 1 minute. Stir in wine until almost all is cooked in.
  2. Using a ladle, pour in about 1 cup (250 mL) of the broth; increase heat to just above medium, but not quite medium high. Cook, stirring until most of liquid is evaporated. Continue this process for about 15 minutes using as much of the stock necessary.
  3. Stir in asparagus and peas; cook for about 5 minutes, adding more broth if necessary. Cook rice until tender but firm, remove from heat. Stir in cheese and butter until melted and smooth.
Nutrition Facts
Asparagus and Pea Risotto
Amount Per Serving (311g)
Calories 310 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 140mg 6%
Total Carbohydrates 47g 16%
Sugars 4g
Protein 6g 12%
Vitamin A 6%
Vitamin C 20%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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