Winter Risotto with Lemon, Asparagus, and Peas

Our risotto is a wonderful winter warmer that compliments many dishes with its bright flavors.

Risotto with pea and asparagus

Winter Risotto Ingredients

Serves: 8


5 cups broth of your choice (vegetable or chicken work best)
1 Parmesan rind
Herbs of choice; basil, parsley, chives (whatever you have)


4 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, crushed
1 onion, finely chopped
2 cups Arborio rice
1-2 lemons, zested and juiced
1 cup frozen peas
1 cup asparagus pieces
5 Tbsp. parmesan cheese
Salt and pepper to taste
Optional: sautéed chicken, shrimp, or scallops

Method of Preparation


Place broth, rind, and herbs into a saucepan and bring to a simmer. You will need to keep this at a simmer throughout the cooking process.


Melt butter and olive oil in a pan over med-low heat. Add onion and garlic and sauté until translucent; about 5 minutes. Add rice and cook, stirring until it is well coated in the oil and onion mix and starts to make a crackling noise. The plan is to ‘toast’ the rice and to keep it translucent.

Add 2-3 ladles of hot broth and stir to combine; when this is absorbed, add another ladle of broth and continue with this process for about 15 minutes. The risotto should be looking a little whiter and losing some of its transparency. Add the asparagus and stir; add another ladle of broth, and stir to combine. Continue as before for another 5 minutes. Add the peas, parmesan, salt, and pepper and stir for another 3-5 minutes.

Taste the rice. It is cooked when it is still firm to the bite with an outer softness. For a soupier risotto, add more broth and cook until the rice is soft to the bite.

Finishing: Turn off the heat, and add the lemon zest and juice. Rest for 5 minutes before serving.

Pair this with lean proteins that you can stir through at the end or serve on the side.

Nutrition per Serving

Calories: 395
Total fat: 13g
Protein: 22g
Total carbohydrate: 46g
Total sugars: 3g
Dietary fiber: 2g
Sodium: 183mg