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Pea, Asparagus and Broad Bean Risotto

Pea, asparagus and broad bean risotto is the perfect spring dish that features a lovely hint of lemon and plenty of parmesan cheese.

Like all of my risotto recipes, this dish is traditionally cooked and takes around 45-50 minutes to prepare and cook.

Creamy spring broad bean, pea and asparagus risotto.

Spring Vegetable Risotto

I love a good bowl of risotto, to me it is the ideal TV dinner, it’s a big bowl of loveliness that I so often associate with winter.

However risotto isn’t just a winter warmer, my site is littered with lighter spring and summer risotto recipes.

I have everything from a lovely lemon and prawn risotto to a marvellous basil and tomato risotto and fishy offerings like my smoked haddock risotto and a smoked mackerel risotto.

My latest offering rocks loads of spring/summer vegetables, it’s a wonderful broad bean, pea and asparagus risotto.

It gets a lovely lift from lemon zest and lemon juice and a liberal sprinkling of parmesan cheese helps give it that required creamy texture.

It’s a wonderfully simple dish to cook, even with all the stirring. Just pour yourself a glass of the wine, sup and stir, then before you know it dinner is ready!

Close-up creamy spring broad bean, pea and asparagus risotto.

Frequently Asked Questions

What type of risotto rice should I use?

I test all of my recipes with arborio rice, I do this because it is the most commonly available type.

If I am cooking risotto for me, I use carnaroli rice because it leads to a marginally creamier risotto. But it does require a little more care and attention and can become mushy if it is overcooked.

Do I have to remove the “jackets” from the broad beans?

Yes absolutely, those leathery jackets are practically inedible, it shouldn’t take longer than 4-5 minutes to pod them. You can do this whilst you are stirring the risotto if you like.

Do you have to constantly stir risotto?

No, it is a pretty chilled-out process, you should stir constantly for the first 5-8 minutes. It is important during the addition of the wine and the first couple of ladles of stock.

After that, you can give it a stir every minute or so giving it a jolly good stir with each addition of stock.

Do I have to rest the risotto?

For me, this step is often missed in risotto recipes and I think that it is essential. It helps everything knit together, and form that classic risotto creamy texture.

Can I cook this in an Instant Pot or Slow Cooker?

I have tried countless Slow Cooker/Instant Pot risotto recipes and I have never been happy with any of them. As a result, I choose not to develop recipes with those pieces of kit in mind.

Overhead creamy spring broad bean, pea and asparagus risotto.

Serving Suggestions

Risotto to me is a simple bowl of comfort food and this pea and asparagus number is no different, I rarely serve it with anything other than a lump of bread.

I prefer some focaccia or ciabatta, and this soft potato focaccia recipe is a real favourite of mine at the moment.

My wife prefers garlic bread, which to be fair, could be said about as an accompaniment to any meal!

Whilst it may not be my “cup of tea”, but I am aware many like serving risotto as a side dish.

If I were to do that I would choose a nice piece of pan-fried fish. Something like my pan-fried halibut or pan-fried hake would be perfect.

You could even serve this with my sea bream fillets, the parsley crumb would make a fantastic textural contrast.

Close-up overhead creamy spring broad bean, pea and asparagus risotto.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 28cm or 11″ frying pan/skillet with a lid. You can improvise a lid with foil if needed.
  • 15cm or 6″ saucepan.
  • Stirring and serving spoons.
  • Ladle.
  • Cheese grater.
  • Citrus zester.
  • Sieve or colander to defrost vegetables.
  • A combination of weighing scales measuring jug or measuring cups and spoons.
Lemon, pea, broad bean and asparagus risotto served in a white bowl.
Yield: 2 Servings

Spring Pea, Asparagus and Broad Bean Risotto Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 50 minutes

This delicious lemony pea, broad bean and asparagus risotto is loaded with fresh spring flavours and is cooked in the time-honoured way to deliver a beautifully creamy rice dish.


  • 125g (⅔ Cup) Risotto Rice
  • 50g (1 Medium) Echalion or Banana Shallot
  • 1 Lemon
  • 50g (3 Tbsp + 1 Tsp) Butter
  • 250g (20-24 Thin Spears) Asparagus
  • 100g (⅔ Cup) Frozen Peas
  • 100g (⅔ Cup) Broad Beans
  • 125ml (½ Cup) Dry White Wine
  • 500-650ml (2-2½ Cups) Vegetable Stock
  • 75g (¾ Cup) Parmesan Cheese
  • Salt as Required


  1. Cut the shallot in half, peel it and then dice it as finely as you can.
  2. Zest and juice the lemon, keeping them separate.
  3. Remove the woody ends from the asparagus, then cut the delicate tips off and cut the remaining stems into 5-6mm (¼") lengths.
  4. Defrost the peas by running them under cold water for 3-4 minutes.
  5. Strip the broad beans from their leathery skin, (defrosting the first if you are using frozen).
  6. Heat a 28cm or 11" frying pan over a medium heat and when it is hot add the butter, when the butter begins to foam add the shallots and cook for 2 minutes.
  7. Add the risotto rice and cook, stirring constantly for 2-3 minutes, the edges of the rice should start to become opaque.
  8. Pour in the white wine, add the lemon zest and stir until almost all of the wine has evaporated or absorbed, a starchy residue should start to form in the base of the pan.
  9. Have a taste of the stock before you get started and add salt if you think that it needs it. Add a ladle of the hot vegetable stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked.
  10. When you are adding the last bit of stock, (this will be around 23-27 minutes into the cooking process) add lemon juice to taste and the chopped stems from the asparagus.
  11. Throw in the peas, asparagus tips and broad beans, followed by the grated parmesan cheese. Give everything a stir, then remove from the heat and cover with a lid for 5 minutes before serving.


Be sure to use vegetarian parmesan cheese and wine in this recipe if you are catering for people following a vegetarian diet.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 642Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 86mgSodium: 1899mgCarbohydrates: 59gFiber: 10gSugar: 11gProtein: 24g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 25th of April 2024

Am concerned that the peas and (especially) the broad beans won't cook through in the 5 minute resting time? Even a little worried for the asparagus!

Brian Jones

Thursday 25th of April 2024

Hi Hilary.

Peas and broad beans really do not need cooking especially if they are frozen, they just need to be warmed through, which is why it is important to defrost them before adding them to the pan.

I like asparagus to be firm, but if you like it cooked more you can always add it earlier :)




Tuesday 23rd of April 2024

Brian, you have outdone yourself! The addition of the lemon zest and lemon juice, phenomenal. This risotto was SO good! Totally AMAZING!!!

Brian Jones

Tuesday 23rd of April 2024

Glad you enjoyed it Rebecca, thank you for taking the time to write to me.

Brian :)

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