Why this recipe works
Risotto is a recipe that feels luxurious, even though it only uses a few ingredients. This pea and asparagus risotto recipe with burrata recipe is no exception. It’s equally impressive and delicious! It’s the perfect recipe for your next dinner party or date night.
Once you get the technique of gradually adding the broth to the risotto, this recipe is so easy, too. This risotto is made bright and fresh from the lemon, asparagus and sweet peas. Parmesan and burrata make it so cheesy and decadent with rich flavor.
Trust me, this is a great summer and spring risotto you don’t want to miss! Serve it as a side dish or as the main dish when paired with a protein, like chicken, shrimp or bacon.
- arborio rice – Traditionally, risotto is made with arborio rice. However, you can use another sturdy, short-grain rice like carnaroli rice or vialone nano. Both are very hearty and have a high-starch content, which produces a creamy texture with a good bite for the best risotto.
- white wine – Use a white wine that you like to drink that is on the dryer side. I prefer sauvignon blanc, pinot noir or pinot grigio. Sometimes I’ll even use a really dry riesling since that’s one of my favorites to drink and I always have it on hand.
- vegetable broth – If you have celiac disease or are gluten-free like me, you will want to make sure that your vegetable broth is gluten-free as some brands contain wheat or other gluten-containing grains. Also, keep in mind that bouillon cubes are NOT gluten-free. You can use vegetable stock, vegetable broth, chicken stock, or chicken broth in this recipe.
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 ingredient measurements, more detailed instructions, and notes, scroll down to the printable recipe card.
- The key to creamy risotto is to add the broth gradually, making sure that you stir enough in between each addition. I like to add about ½ cup at a time, stirring until almost all of the liquid is absorbed before adding more broth.
- You do not want to use cold broth in this recipe. Keep the broth in a separate saucepan simmering so that it stays hot. Hot broth will ensure that the risotto is cooking evenly and consistently.
- Depending on the thickness of the asparagus, you may want to cut it smaller or larger. For medium asparagus, cut the asparagus into 1-inch pieces so that it cooks quickly. If you have thicker asparagus, you may want to cut it smaller and add it sooner than stated in the recipe as it will take longer to cook. The tips of the asparagus are the quickest to cook since they are less fibrous than the rest of the stems.
- Add the frozen peas in the last few minutes of cooking and stir until they defrost. The peas do not need to cook as long as the asparagus since they will get mushy if cooked too long.
- No burrata? No problem. You can serve this recipe without the burrata. Just top with some fresh herbs for extra flavor.
- Add a protein! This easy risotto recipe would be delicious with some grilled chicken, shrimp, salmon, or bacon in it!
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.
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.
es, you can make risotto in the instant pot. It is less hands on, which I love! Follow my instant pot lemon risotto recipe and then after the cook time is up, add the asparagus, stir together, and place the lid on top for 5 minutes to let the asparagus cook. Then, add in the parmesan cheese and peas and stir again.
Burrata is an Italian semi-soft cheese that has a firm exterior that is stuffed with a cream and mozzarella curds for a creamy interior.
Yes, you can make this recipe dairy-free and vegan by using vegetable broth and omitting the parmesan cheese and burrata. This will change the recipe, but you will still get a very creamy risotto. Alternatively, you can use vegan parmesan cheese in place of the regular parmesan. I like the Follow Your Heart parmesan brand for vegan parmesan.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Pea and Asparagus Risotto with Burrata
- 6 cups vegetable broth (or chicken broth)
- 2 tablespoons extra virgin olive oil
- 1 cup yellow onion (finely diced (from 1/2 yellow onion) (125g))
- 3 cloves garlic (minced)
- 1/2 cup dry white wine
- 2 cups arborio rice (or carnaroli rice, rinsed (360g))
- 1 lb asparagus (tough ends trimmed and stalks cut into 1-inch lengths (500g))
- 1 cup thawed frozen peas (170g)
- 1 tablespoon lemon juice (from 1 lemon)
- 2 teaspoons lemon zest (zest from 1 lemon)
- 1/2 cup freshly grated Parmesan (1oz, 30g)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 8 oz burrata (divided (226g))
- Bring stock to a simmer in a medium saucepan.
- Heat olive oil in a large saucepan or dutch oven over medium heat.
- Add the onion, cooking until soft and translucent, about 4-5 minutes.
- Then, stir in the minced garlic and sauté 1 minute longer.
- Pour in the arborio rice and stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.
- Add the dry white wine and let cook for about 2 minutes, until the rice has absorbed the wine. Reduce the heat to medium-low heat.
- Once the vegetable stock is simmering, carefully add 1/2 cup to the rice mixture. Stir continuously with a wooden spoon, until the stock is almost completely absorbed. Keep adding 1/2 cup stock at a time, stirring until almost absorbed before adding the next 1/2 cup.
- On the last addition of stock, add the asparagus with the stock. This process of adding the stock will take about 20 minutes in total. The rice should be really creamy, yet still al dente.
- Stir in the peas, lemon zest and grated parmesan cheese. Season with salt and pepper. Let cook an additional minute until the peas are heated through.
- Portion out into bowls. Add 1-2 oz of burrata into each bowl. Serve with additional salt, pepper and lemon wedges if desired.
- I’ve estimated 1.5 ounces of burrata per serving for the nutrition estimate. If you use more or less burrata per serving, the calories calculation may change.
- If you are gluten-free, be sure to check all ingredient labels to make sure they are gluten-free. Vegetable broth is one to be careful of as some brands do contain gluten. As a reminder, bouillon cubes and better than bouillon are NOT gluten-free!
- Patience is important in this recipe to get a very creamy risotto. Add the broth 1/2 cup at a time, stirring in between until the liquid is just almost absorbed. At that point, it’s time to add more broth. You will want to keep the risotto stirring the whole time. Grab a chair and get comfy.
- Cut the asparagus into 1-inch pieces so that it cooks quickly. If you have thicker asparagus, you may want to cut it smaller and add it sooner than stated in the recipe as it will take longer to cook. The tips of the asparagus are the quickest to cook since they are less fibrous than the rest of the stems.