Asparagus and Pea Risotto with Burrata

Name: Asparagus and Pea Risotto with Burrata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 cups vegetable broth (or chicken broth); 2 tablespoons extra-virgin olive oil; 1 cup yellow onion (finely diced (from ½ yellow onion)); 3 cloves garlic (minced); 2 cups arborio rice (or carnaroli rice); ½ cup dry white wine; 1 lb asparagus (tough ends trimmed and stalks cut into 1-inch lengths); 1 cup frozen peas; 1 tablespoon lemon juice (from 1 lemon); 2 teaspoons lemon zest (zest from 1 lemon); ½ cup freshly grated Parmesan (1oz); ½ teaspoon kosher salt (or to taste); ¼ teaspoon ground black pepper (or to taste); 8 oz burrata (divided)

A bowl of risotto with peas, asparagus, burrata and lemon wedges.

This asparagus and pea risotto is made with arborio rice, white wine, vegetable broth, lemon, and parmesan, then topped with burrata right before serving. It’s all done on the stovetop in about 40 minutes.

The asparagus goes in during the last few minutes of cooking so it stays tender without getting mushy, and the frozen peas just need a quick stir at the end to warm through. A squeeze of lemon juice and some zest at the finish keeps everything bright. I make this all spring and into early summer when asparagus is in season, and it works as either a main course or a side next to grilled chicken or salmon.

Why You’ll Love this Recipe

Creamy without heavy cream. The starch from the arborio rice and a handful of parmesan do all the work. Burrata on top melts into each bite, but the risotto itself is rich on its own.
Comes together in one pot. Everything builds in the same dutch oven. The only other thing on the stove is the simmering broth.
Flexible as a main or a side. Serve it as-is for a meatless dinner, or plate it alongside grilled chicken, shrimp, or salmon for something bigger.

Ingredients

Ingredient Notes

Arborio Rice – The high starch content is what makes risotto creamy. Carnaroli rice works too and holds its shape a little better.
Dry White Wine – Use something you’d drink. Sauvignon blanc or pinot grigio are both good. The wine cooks off but the flavor stays, so avoid anything too sweet.
Vegetable Broth – Keep it simmering in a separate pot the entire time. Cold broth will slow down the cooking and give you uneven results. If you have celiac, check the label. Some brands contain wheat. Chicken broth works too.
Asparagus – Trim the tough ends and cut the stalks into 1-inch pieces. If your asparagus is thick, cut smaller so it cooks through in the short time it’s in the pot. The tips cook fastest.
Frozen peas – No need to thaw first. Stir them in at the very end and they’ll warm through in about a minute. Don’t cook them too long or they get mushy.
Burrata – Tear it into pieces and drop it on top of each bowl right before serving. It melts into the warm risotto. If you can’t find burrata, fresh mozzarella works, though it won’t have the same creamy center. You can also omit the burrata for a regular Spring primavera risotto.

Stir, Don’t Rush. That’s the Whole Technique.

Risotto gets its creaminess from gradually adding hot broth and stirring between each addition. Add about 1/2 cup at a time, wait until it’s almost absorbed, then add more. The whole process takes about 20 minutes. Skipping this step or dumping all the broth in at once will give you soupy rice instead of creamy risotto.

Step-by-Step Instructions

This risotto with asparagus and peas is easy to make. Just follow the steps with matching photos below to help you make this spring risotto recipe perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

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A white saucepan on a stove filled with vegetable stock. — Simmer the vegetable broth in a saucepan. *Keep it at a steady simmer while working on the rest of the recipe.*

Sautéed diced onions and minced garlic cooking in olive oil in a white dutch oven. — Add olive oil to a large heavy dutch oven. Sauté the onions until translucent. Add the minced garlic and sauté an additional 1-2 minutes.

Arborio rice added to a dutch oven with sautéed diced onion. — Add the arborio rice to the dutch oven.

Toasted arborio rice and diced onion sautéed in a dutch oven. — Stir the arborio rice and let toast for 2 minutes.

White wine mixed with toasted arborio rice and diced onions in a large dutch oven. — Pour in the dry white wine. Mix and cook for a few minutes until the arborio rice has soaked up the white wine.

A ladle of vegetable broth is being added to arborio rice in a dutch oven to make risotto. — Ladle 1/2 cup of the simmering broth into the rice. Stir until almost all of the broth is absorbed. Continue until you have used up all the broth. This may take up to 20 minutes.

Arborio rice mixed with asparagus and peas in a large white dutch oven. — On the last addition of broth, add the asparagus. Cook until tender. Add the peas and cook until heated through. Stir in the parmesan cheese.

A bowl of pea and asparagus risotto topped with burrata and a lemon wedge. — Portion out into bowls and top with burrata.

Expert Tips

Keep the broth at a steady simmer. Cold or room temp broth shocks the rice and slows everything down. A separate pot on a low burner is all you need.
Toast the rice before adding liquid. Stirring the dry rice in the oil for 2 minutes builds a nutty base flavor and helps the grains hold their shape through all that stirring.
Add the asparagus with the last ladle of broth. This gives it just enough time to turn tender without overcooking. If your stalks are thick, add them one ladle earlier.
Serve immediately. Risotto thickens fast as it sits. If it tightens up, stir in a splash of warm broth to loosen it before plating.

Recipe FAQs

Is risotto gluten-free?

Risotto is a rice-based dish and is traditionally gluten-free. However, be sure to make sure that your broth is gluten-free as sometimes gluten is added to broth. As always, check all ingredients to ensure they are gluten-free or do not have cross contact with gluten in the manufacturing process.

What kind of rice is best for risotto?

Arborio rice or carnaroli rice are typically used to make risotto. I mostly use arborio rice. Both of these rices are sturdy and will hold up to being slow cooked to make risotto.

Can I make this in the Instant Pot?

Yes. Follow the method from my Instant Pot lemon risotto, then stir in the asparagus after the pressure releases, put the lid back on for 5 minutes, and fold in the peas and parmesan at the end.

A closeup of a bowl of risotto with peas and asparagus topped with a ball of burrata sprinkled with black pepper and a lemon wedge.

Refrigerator: Store in an airtight container for up to 3 days. Risotto thickens a lot in the fridge, so stir in a splash of broth or water when you reheat it. Reheat on the stovetop over medium-low, stirring often, until warmed through. Microwave works but stir halfway through and add a little liquid.

Freezer: Not recommended. The rice texture breaks down when frozen and reheated, and the asparagus gets waterlogged.

Make ahead: You can make the risotto through the broth-adding stage (before adding asparagus and peas), spread it on a sheet pan to cool quickly, and refrigerate. When ready to serve, reheat in a pot with a splash of broth, then add the asparagus and peas fresh. The burrata should always go on right before serving.

Serving Suggestions

This risotto is filling enough on its own as a meatless main, especially with the burrata on top. If you want protein, roasted chicken thighs are the easiest pairing because they cook in the oven while you’re stirring the risotto, and both are ready at about the same time. For something a little more special, honey glazed salmon works well since the lemon in the risotto ties right into fish.

Start with a burrata caprese salad if you’re doing a dinner party. It keeps the Italian theme going and uses the same burrata you’re already buying. On the side, tear off pieces of gluten-free garlic butter focaccia for soaking up any risotto left in the bowl.