British asparagus and pea risotto recipe

(111 ratings)

Risottos are quick and easy to make and you more than likely have all the ingredients in your kitchen already - this creamy recipe is a great spring/summer dish and perfect for vegetarians.

(Image credit: TI Media Limited)
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Cost RangeCheap

This British asparagus and pea risotto recipe serves two and takes just 10 minutes to prep.

This creamy British asparagus and pea risotto is a great seasonal dish and perfect for vegetarians. Asparagus and peas are a great start to getting those oh so important vegetables into your diet, feel free to not stop there and throw in any additional veggies you might have lying around the fridge.


  • 600ml chicken or vegetable stock
  • 25g butter
  • 4 spring onions, chopped finely
  • 2 cloves garlic, crushed and chopped
  • ½ green chilli, de-seeded and chopped finely
  • 150g arborio risotto rice
  • ½ glass of white wine
  • Half a bundle (approx.125g) asparagus
  • 100g peas
  • 2 tbsp (10g) grated parmesan
  • 3 tbsp (85g) crème fraiche
  • Juice and zest of 1 small lemon
  • Handful of chives, chopped finely




  1. Place the stock on a slow heat and keep it there whilst you are making your risotto.
  2. In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
  3. Then add the arborio risotto rice and mix round well so it absorbs all the flavours, before adding the white wine.
  4. When the white wine has been absorbed, add the asparagus spears and start adding ladleful by ladleful of stock, adding the next one when one has been absorbed.
  5. After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
  6. After a further 5 minutes turn the heat off, add the parmesan and crème fraiche, lemon zest and juice and let them melt in before dishing up, serving and finishing off with some chopped chives.

Top tips for making British asparagus and pea risotto

Stirring the risotto is important as this encourages the starch to come out which is what gives it that creamy texture.

Learn how to cook asparagus the right way with our asparagus guide.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies