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A bowl of pea and asparagus risotto topped with burrata and a lemon wedge.

Pea and Asparagus Risotto with Burrata

This creamy pea and asparagus risotto with burrata is a Spring and Summertime favorite! Flavored with lemon, white wine, and parmesan, this risotto is topped with burrata for an extra creamy dinner recipe perfect for your next dinner party. On the table in under 40 minutes!
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Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 467kcal
Author: Megan


  • 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. 


Calories: 467kcal | Carbohydrates: 64g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1284mg | Potassium: 283mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 9mg | Calcium: 306mg | Iron: 5mg
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