Spring Asparagus and Pea Risotto with Goat Cheese and Walnuts

Celebrate the flavors of spring with this vibrant risotto, where tender asparagus and sweet peas meet creamy Arborio rice. The secret to its luscious texture? The rice’s own starches, coaxed out by gradual stirring, create a velvety sauce without a drop of heavy cream. A touch of tangy goat cheese adds richness, while crunchy walnuts and fresh mint bring contrast and brightness.

This dish is a celebration of seasonal produce and simple techniques. Perfect as a vegetarian main or a side for grilled proteins, it comes together in about 45 minutes with minimal fuss. The key is patience-adding warm stock gradually and stirring often rewards you with a perfectly creamy, al dente risotto that tastes like a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

1 sprig MintView ingredient guideLike ingredientDislike ingredient

2 ounce Crumbled Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and finely dice the onion. Mince or grate the garlic. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces. Finely chop the mint. Coarsely chop the walnuts.
2. In a medium pot, bring 4 cups of water to a boil with the stock concentrates. Once boiling, add the asparagus pieces and cook for about 1 minute. Remove with a slotted spoon and set aside. Keep the stock on low heat to stay warm.
3. Heat 1 tablespoon butter in a medium pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Season with salt and pepper.
4. Add the Arborio rice to the pan and cook, stirring, for about 2 minutes, until the grains become translucent. Begin adding the warm stock 1/4 cup at a time, stirring after each addition and waiting until the liquid is mostly absorbed before adding more.
5. When the risotto is almost done (after about 30-40 minutes total cooking time), stir in the blanched asparagus, peas, half of the goat cheese and half of the mint. Continue cooking until the rice is tender but still has a slight bite.
6. Serve the risotto in bowls. Garnish with the chopped walnuts, remaining goat cheese and a sprinkle of the remaining mint. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute Carnaroli or Vialone Nano, but avoid long-grain rice.

Can I make this risotto vegan?

Yes, replace the butter with olive oil or vegan butter and omit the goat cheese or use a vegan alternative. The stock concentrate should be vegetable-based.

How do I store leftovers?

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