pea and asparagus risotto with basil and lemon

pean and asparagus risotto with basil and lemon

I love pasta and risotto with fresh herbs and lemon. It gives the whole dish a stunning light wake up call. Basil, lemon, peas and Parmesan in a creamy risotto are a heavenly match.

pea and asparagus risotto with basil and lemon

asparagus and pea risotto with basil and lemon

I made this in my Breville Multi Chef, which has a special risotto setting. Yes, this means exactly what you think it does. No stirring. So, as much as I don’t really mind all the stirring, it can become a bit tiresome being glued to the stove for 25 odd minutes, especially if you don’t have a glass of wine in your hand a friend talking to you.

What occurred to me when making risotto for the first time in this appliance was I was able to do half my prep while other things were on the go. So this dish took a total of 35 minutes from start to finish.

asparagus and pea risotto with basil and lemon

You could, however, make other risotto recipes where everything goes in and you walk away for 20 minutes. But here I added the peas, basil and lemon zest about 15 minutes in.

I have used this wonderful machine it to make my slow-cooked chicken and red wine casserole with herb dumplings, and ginger beer hoisin pulled pork in gau bao buns because the steaming function is another rad little thing it does.

This is a perfect spring risotto with zesty lemon and fragrant basil

Recipe – serves 4 – 6

Pea and asparagus risotto with basil and lemon

Print Recipe
asparagus and pea risotto with basil and lemon


  • 2 T olive oil
  • 1 white onion finely chopped
  • 350 g Arborio rice
  • ½ cup dry white wine
  • 4 cups hot chicken or vegetable stock
  • 200 g green asparagus spears cut off and stems sliced
  • 1 cup peas fresh or frozen
  • Grated zest of 2 Lemons 2T
  • 2 T finely chopped basil
  • 3 – 4 T butter optional
  • ½ cup grated Parmesan cheese
  • Salt and Pepper


  • Pre heat the Breville Multi Chef for 3 minutes on SEAR | SAUTE.
  • Once hot, remove the lid and add the oil and heat for a further 2 minutes.
  • Sauté the onion for about 4 – 5 minutes until softened.
  • Add the risotto rice and stir to coat. Once it starts making crackling sounds, add the wine and stir until this is has absorbed.
  • Add the cut stems of the asparagus, the hot stock and stir. Press the START / CANCEL button. Press the RISOTTO setting and put the lid on.
  • While that is cooking, pan fry the asparagus tips and thaw the peas if they are frozen. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. When it switches to the Warm setting (after a total time of around 20 – 30 minutes), remove the lid, stir through the optional additional butter and Parmesan cheese. Serve immediately.
  • *check at about 20 minutes if it is ready. If it is, press Cancel and add the butter and Parmesan.
Author: Sam Linsell

* This post has been sponsored by Breville South Africa. I am working on a few projects with their marketing team, including developing recipes using these amazing appliances. Breville appliances are exclusively available at @Home nationwide.

pean and asparagus risotto with basil and lemon

I look forward to connecting with you again in the future.

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  1. love the bowls. are they ceramic and from where ?

  2. Hi Jo, they are ceramic and I bought from Country Road, but a while ago.

  3. That chunk of Parmesan really made me crave this risotto.
    This appliance sounds like a real winner, I’ll have to add it to my wish list!

  4. Wow that is such an elegant dinner! I love the use of fresh late-summer vegetables, I’m sure it tastes wonderful 🙂

  5. Thanks Baby June 🙂

  6. HI Sune, parmesan is just my absolute best thing ever. Breville go on Sale in a big way from end Oct – xmas.

  7. Hi Sam
    Love your recipes and the photography is amazing. Will be buying your book when I come back for a holiday next year. I am originally from SA, but left 29 years ago and now live in the UK. It would be really useful to have additional instructions for those of us that do not have a multichef(not yet!).

  8. Hi Elna, Just follow the principles that you would making risotto in a pot on the stove. All the ingredients and proportions remain the same except the stock. becasue the lid is off and there is contstant stirring you will need about 200ml – 300ml more. I have a few risotto recipes on my site you can refer to for guidance, but basically, add hot stock ladle by ladle full while you stir, until your rice is al dente and there is a nice creamy sauce. cook over a medium high heat. I prefer gas to electricity.


  9. Risotto is one of my favorite dishes. The lemon & basil in this one seem like a great addition of bright & herbaciousness!

  10. I own this device, it’s also great for steaming and making quinoa. I made the recipe but found my asperagus stems were over cooked. The tips that were added later were not over done. Not sure where I varied from the instructions. I look forward to any other recipes using this appliance.

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