Asparagus and Sugar Snap Pea Risotto


SourceAdapted from The Art of Simple Food
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes


Great side dish for late spring and early summer time dinners.


1 pound
1/4 pound
peas, sugar snap
2 tablespoons
onion (medium, finely diced)
1 1/2 cup
rice, Arborio
5 cups
stock, chicken (or vegetable stock)
1/2 cup
white wine, dry
1/3 cup
cheese, parmesan


Snap ends off the asparagus and cut on the diagonal into 1/2" pieces. Snap fibrous ends from peas and leave whole. Remove the zest from 1 lemon and squeeze the juice.

In a heavy-bottomed pot, melt butter over medium heat and add onion. Cook until onion is soft and translucent. Add rice and stir until translucent, about 4 minutes. Meanwhile, bring 5 cups chicken or vegetable stock to a boil, then cover and turn off heat.

Stir lemon zest into rice and pour in white wine. Cook, stirring, until all the wine is absorbed. Add 1 cup of chicken or vegetable stock and cook, stirring occasionally. When rice starts to get thick, pour in another 1/2 stock and stir. Keep adding stock every time it thickens. When 1 cup of stock remains, stir in the cut asparagus and continue simmering. When the rice is just about done, stir in half the lemon juice, Parmesan cheese and snap peas. Taste for seasoning. Add a splash of stock if rice becomes too thick.