Risotto with asparagus and peas on an orange plate.

Asparagus & Green Pea Risotto – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4 as a Meal

(Downloadable, printable recipe at bottom of page)

With the end of Spring and green all around us, this creamy risotto brightens any table.

1 ½ pounds asparagus, trimmed bottoms

2 cups peas, fresh or frozen

1 bunch green onions, sliced including the white parts

3 Tablespoons olive oil

8 mint leaves

4 ounces fresh spinach

4 cups HOT chicken or vegetable broth

1 ½ cup Arborio rice

1 cup white wine

1 cup Parmigiano Reggiano  cheese

4 Tablespoons butter

salt and pepper

Blanch the asparagus in salted boiling water for 5 minutes.

Cool the asparagus in ice water for 5 minutes. Remove the tips for later on. Cut the remaining asparagus in 2 inch pieces.

In a food processor add half the peas, half the asparagus, mint leaves and ½ cup broth and blend until smooth.

In a small Dutch oven heat the olive oil, add the green onions and sauté for 4-5 minutes until soft.

Toss in the rice and stir to coat well with the oil, about 5 minutes.

At this point add the wine. Stir until almost all the wine is absorbed.

Slowly add the hot broth, 1 cup at a time, making sure the broth has absorbed into the rice each time. This takes about 20 minutes.

Now add in the asparagus and pea puree, stirring constantly for another 5-7 minutes.

At the end of all this stirring add the Parmigiano Reggiano cheese, butter, reserved asparagus tips and peas.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at