Risotto with Asparagus and Peas Recipe

Name: Risotto with Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 large leek or one medium-sized yellow onion, chopped (about 1 1/2 cups); 1 1/2 cups Arborio rice; ½ cup dry white wine or vermouth; 4 cups low-sodium vegetable broth; 1 tsp. salt; 1 lb. asparagus, trimmed and cut into 1-inch pieces, tips set aside; 1 cup frozen peas; 1/2 cup Parmesan cheese; 2 tsp. balsamic vinegar; 1/4 cup chopped fresh parsley, optional

Servings: persons

1 Tbs. olive oil
1 large leek or one medium-sized yellow onion, chopped (about 1 1/2 cups)
1 1/2 cups Arborio rice
½ cup dry white wine or vermouth
4 cups low-sodium vegetable broth
1 tsp. salt
1 lb. asparagus, trimmed and cut into 1-inch pieces, tips set aside
1 cup frozen peas
1/2 cup Parmesan cheese
2 tsp. balsamic vinegar
1/4 cup chopped fresh parsley, optional

1
Heat oil in pressure cooker over medium heat.
2
Add leek and saute 3 minutes.
3
Stir in rice.
4
Add wine, and cook 1 minute over high heat, or until wine evaporates, stirring constantly.
5
Stir in broth and salt.
6
Lock lid in place.
7
Bring cooker to high pressure over high heat.
8
Reduce heat, and cook 4 minutes at high pressure.
9
Remove from heat, and place cooker in sink under cold running water 2 to 3 minutes to reduce pressure.
10
Remove lid, tilting cooker away from you to let steam escape.
11
Return pressure cooker to stove.
12
Add asparagus pieces, and continue to cook risotto over medium-high heat, 3 minutes, stirring constantly.
13
Fold in asparagus tips and peas, and cook 1 minute more, or until risotto is creamy.
14
Stir in Parmesan and vinegar.
15
Ladle risotto into large shallow bowls; garnish with parsley, if desired.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 large leek or one medium-sized yellow onion, chopped (about 1 1/2 cups), 1 1/2 cups Arborio rice, ½ cup dry white wine or vermouth, and more.

Yes, Risotto with Asparagus and Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto with Asparagus and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions