Asparagus and Sugar Snap Pea Risotto

Adapted from The Art of Simple Food

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

Prep Time

60 minutes

Cook Time

30 minutes


4 Servings


1 pound asparagus
1⁄4 pound peas, sugar snap
1 lemon
2 tablespoons butter
1 onion (medium, finely diced)
1 1⁄2 cups 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.