Lemon Asparagus and Pea Risotto with Parmesan

Risotto is the ultimate comfort food-creamy, rich and endlessly satisfying. This version keeps things simple but delivers big flavor with tender charred peas, roasted asparagus and a bright pop of lemon. The result is a vibrant, restaurant-worthy dish that comes together in one pot.

Perfect for a weeknight dinner or a special occasion, this risotto is packed with spring vegetables and finished with a generous sprinkle of Parmesan and fresh parsley. Serve it with extra lemon wedges and scallion greens for a fresh, zesty contrast to the creamy rice.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Add the veggie stock concentrate and stir to dissolve. Reduce heat to low and keep warm.
2. Trim the woody ends from the asparagus and cut into 1-inch pieces. Thinly slice the scallions, separating white and green parts. Mince the garlic. Zest and juice the lemon. Chop the parsley leaves.
3. Heat 1 teaspoon cooking oil in a large skillet or Dutch oven over medium-high heat. Add the peas and asparagus pieces. Cook without stirring for 2-3 minutes until charred in spots. Season with salt and pepper. Transfer to a plate.
4. In the same pot, add 1 teaspoon cooking oil and the butter over medium heat. Add the scallion whites and garlic; cook for 1 minute until fragrant.
5. Add the Arborio rice and stir for 1-2 minutes until the grains are translucent at the edges.
6. Begin adding the warm stock, one ladleful (about ½ cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the stock.
7. Stir in the charred peas and asparagus, lemon zest, lemon juice and half the Parmesan. Cook for 1 minute to heat through. Season with salt and pepper to taste.
8. Serve the risotto in bowls. Top with remaining Parmesan, chopped parsley and scallion greens. Add extra lemon wedges if desired.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Add them directly to the pan without thawing; they will char nicely.

What can I substitute for Parmesan cheese?

You can use Pecorino Romano or another hard, salty cheese. For a dairy-free option, try nutritional yeast.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.