Easy Pea and Asparagus Risotto with Lemon and Fresh Basil

There are certain flavour combinations that just work every time, and this is one of them. Peas, asparagus, lemon and basil in a creamy Parmesan risotto is fresh, satisfying and comes together in about 35 minutes. It’s the kind of vegetarian dinner that doesn’t feel like a compromise.

I first made this in my Breville MultiChef, which has a risotto setting that does away with the constant stirring. If you have one, it’s worth using here. If you’re cooking on the stovetop, the instructions below will give you the same result with a little more attention.

How to make pea and asparagus risotto

The asparagus needs a little thought. The stems go into the rice early, where they cook down and flavour the stock. The tips are pan-fried separately so they stay tender and keep their colour. Add them back in around the 15-minute mark along with the peas, lemon zest and basil. This timing makes sure nothing overcooks.

The lemon is what makes this risotto. Use the zest of two lemons and don’t be shy with it. It lifts the whole dish and stops the Parmesan from weighing it down. Finish with butter stirred through at the end for that glossy, restaurant-style consistency.

Stovetop instructions

Heat olive oil in a heavy-based pan over medium-high heat. Sauté the onion until softened, about 4 to 5 minutes. Add the rice and stir until lightly toasted, then add the wine and stir until absorbed. Add the asparagus stems and begin adding hot stock one ladle at a time, stirring continuously and waiting until each ladle is absorbed before adding the next. You’ll need 200 to 300ml more stock than the recipe lists since the stovetop method evaporates more liquid. After about 15 minutes, stir in the peas, asparagus tips, lemon zest and basil. Continue adding stock until the rice is al dente and the sauce is creamy, another 5 to 10 minutes. Remove from the heat, stir in the butter and Parmesan, and serve immediately.

What to serve with pea and asparagus risotto

This is a complete meal on its own. A simple green salad with a sharp lemon dressing works well alongside if you want something extra. A glass of crisp white wine — something with good acidity like a Sauvignon Blanc or Pinot Grigio — is a natural match.

For more vegetarian pasta and rice dishes, try this creamy oven risotto with roasted cauliflower and sage, or this roasted vegetable pasta with creamy tomato sauce. The roasted butternut and mascarpone pasta is another good one for this kind of weeknight cooking.

FAQs

Can I make this risotto without a Breville MultiChef?

Yes. The stovetop method works just as well. Follow the instructions in the section above, adding hot stock ladle by ladle and stirring regularly. Allow a little extra stock and about 5 more minutes of cooking time.

Can I use frozen peas?

Frozen peas work perfectly here. Thaw them before adding so they don’t cool the risotto down when they go in at the 15-minute mark.

Can I make risotto ahead of time?

Risotto is best eaten immediately, as the rice continues to absorb liquid and can become stodgy as it sits. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat with a splash of stock or water to loosen.

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

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

Recipe – serves 4 – 6

Pea and Asparagus Risotto with Lemon and Basil Recipe

A creamy, fresh risotto with peas, asparagus, lemon zest and basil, finished with Parmesan and butter. Ready in 35 minutes.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Ingredients

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

Instructions

• 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.

Notes

Stovetop note to add: To cook on the stovetop, add hot stock ladle by ladle over medium-high heat, stirring regularly. You will need an extra 200 to 300ml of stock. Total cooking time is around 25 to 30 minutes.

Storage: Leftovers keep in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a pan or microwave with a splash of stock or water stirred through to loosen the rice.

Servings: 4

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