Creamy and decadent but equally healthy and nutritious - this Risotto Verde is a perfect vegetarian main or an appetizer to celebrate nature coming alive in spring! Packed full of green vegetables, this pea and asparagus risotto has a vibrant green colour and is bursting with flavours of spring greens!
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Ingredients and Substitutes
Here's everything you'll need for this delicious risotto verde recipe:
- brown onion: can be substituted with white onions or shallots.
- garlic cloves: if you wish you can use garlic paste, but only add it after your onions have softened, otherwise it will burn.
- risotto rice: we used arborio rice, but Carnaroli is also a great option.
- dry white wine: we like to use Italian wines in risottos for a more authentic recipe experience. Try Pinot Grigio or Pecorino.
- vegetable stock: high-quality vegetable stock goes a long way in risottos. You may also use chicken broth or stock.
- spinach: fresh spinach will create the most vibrant colour for your green risotto, but you can also use defrosted spinach (drain any excess moisture first in order not to dilute the creamy risotto). We used fresh baby spinach leaves. Alternatively, try this recipe with blanched Swiss chard.
- green peas: frozen or fresh peas will work great. And if you have lots to use up, try our Minted Peas!
- asparagus tips: you may use whole asparagus, but make sure to remove the woody hard ends. Also, note that thicker pieces of asparagus will take a lot longer to cook. If you have more asparagus, try our Asparagus With Bearnaise Sauce - perfect appetizer for spring!
- parmesan: substitute with pecorino or Grana Padano.
- double cream: also known as heavy cream.
- lemon: choose the freshest unwaxed lemons.
Find the ingredient quantities, detailed instructions and nutritional values in the recipe card at the bottom of the post.
Variations And Extras
- Replace green peas with board beans or soy beans.
- Dot some goat cheese or tear up a mozzarella ball on top of this green risotto instead of parmesan.
- Scatter the top with crispy bacon.
How To Make The Creamiest Risotto?
This green vegetable risotto is slightly different in the sense that you will be adding a creamed vegetable puree to it at the end. This, of course, helps the creaminess in itself. However, good risotto has a few fundamental rules that should be followed for best results:
- Best Rice for Risotto: Risotto rice needs to be short, has high starch content and is able to withstand long cooking time. Some of the widely available varieties are Arborio, Vialone Nano and Carnaroli rice (and out of the three, we prefer Carnaroli). These grains of rice are perfect for slow long cooking, letting the rice infuse with all the flavours of stock without losing their shape.
- Toast the Rice: toasting the rice in a pan before adding any stock is an important step in any risotto preparation. The process seals the surface of the rice, helping it preserve its shape and retain the typical al dente texture.
- Keep the Stock Hot: Put your stock in a pan and keep it on low heat. This ensures an even cooking temperature. If your stock cools down, it will prolong the cooking time and your rice may become soggy in the process.
- Add Stock Little By Little: Not adding all the stock at the same time allows the rice to release its starch at a slow rate, making the risotto creamy. Another advantage of adding the stock gradually is being able to control how much of the stock is actually needed before the rice is cooked.
Step-By-Step Method
1. Heat 2 tbsps of olive oil in a large frying pan. Add the onion and garlic and saute on low heat for 5 minutes until softened.
2. Add the risotto rice, stir and continue cooking for another minute over medium heat until the rice turns slightly translucent.
3. Pour the dry white wine into the pan and let it bubble for a couple of minutes until the alcohol evaporates.
4. One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is almost cooked (reserve a few tablespoons of stock for the vegetable puree).
5. In the meantime, make the spinach purée. Place spinach and 4-6 tablespoon of stock into a food processor, blender or a powerful smoothie maker and blitz everything into a smooth vibrant green sauce. Stir in the double cream.
6. Once the rice is 5 minutes away from being cooked, stir in the peas and the asparagus tips alongside the remaining stock.
7. At the end of cooking, once the asparagus has softened and the rice is cooked al dente, take the risotto off the heat, stir in the spinach puree, and half the parmesan and lemon juice. Taste and season with a pinch of salt and black pepper. Cover the green risotto with a lid and let it rest for 2-3 minutes.
8. Serve with a drizzle of extra virgin olive oil, extra parmesan cheese and lemon zest scattered on top!
Recipe FAQs
This fresh and green pea and asparagus risotto is perfect as a starter. Serve it in small bowls, decorated with some pea shoots (if you're feeling fancy). The quantities in this recipe are for 2 as a main or 6 as a starter.
Yes! Skip the wine altogether and add 75ml more stock. Alternatively, add a tablespoon of white wine vinegar to your stock to mimic the flavours of a splash of white wine.
What To Serve with Risotto Verde?
Risotto Verde is a delicious main meal on its own - with all the green vegetables in it, this risotto doesn't need any vegetable side dishes (well, maybe our Pea Shoot Salad!), but if you fancy a little something extra, why not serve it with:
- Crusty Sourdough Bread slices
- Roasted Cherry Tomato Bruschetta
- and a glass of dry white wine.
Reader Review
"What a pretty way to serve risotto! Very flavorful and creamy. Great recipe."
⭐⭐⭐⭐⭐
Other Delicious Vegetarian Risotto Recipes
We think risotto is one of the most amazing rice dishes that you can make with almost any vegetables you have on hand in your kitchen! Have a look at our risotto recipe section for other ideas. Some of our favourite vegetarian risottos include:
- Spinach and Mushroom Risotto with Pecan & Garlic Drizzle
- Sweet Chilli Risotto With Peppers
- Blue Cheese Risotto with Sweet Potatoes & Walnuts
Risotto Verde (Pea and Asparagus Risotto)
Equipment
- Blender, liquidiser or food processor
Ingredients
- 1 brown onion finely chopped
- 1 garlic clove finely chopped
- 180 g (0.9 cups) risotto rice
- 75 ml (⅓ cups) dry white wine
- 650 ml (2¾ cups) vegetable stock hot
- 100 g (3 cups) spinach
- 50 g (⅓ cups) frozen peas
- 100 g (3.5 oz) asparagus tips
- 40 g (1.5 oz) parmesan
- 2 tablespoon double cream
- ½ lemon zest and juice
Instructions
- Heat 2 tbsps of olive oil in a large frying pan. Add the onion and garlic and saute on low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice, stir and continue cooking for another minute until the rice turns slightly translucent.
- Pour the dry white wine into the pan and let it bubble for a couple of minutes until the alcohol evaporates.
- One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is almost cooked (reserve a few tablespoons of stock for the vegetable puree).
- In the meantime, make the green puree. In a food processor, blender or a powerful smoothie maker, blitz the spinach and 4-6 tablespoon of stock into a smooth purée. Stir in the double cream.
- Once the rice is 5 minutes away from being cooked, stir in the peas and the asparagus tips.
- Once the asparagus has softened and the rice is cooked al dente, take the risotto off the heat, stir in the green puree, half the parmesan and lemon juice. Adjust the seasoning if required.
- Serve with extra parmesan cheese and lemon zest scattered on top!
Nutrition
Mahy says
I mean..... not only this dish is delicious, it looks like it is nobody's business. I love it!
Ieva says
Thanks, Mahy! It's a looker, isn't it! 😀
Mirlene says
A pretty green risotto that packs in some great flavors. This was good just alone but I served it with baked chicken for my family!
Ieva says
Thanks for the feedback, Mirlene! I can imagine all the green veggies go so well with chicken! 🙂
Silvia says
This risotto verde is rich and flavorful, vibrant color and incredible texture. This recipe is a keeper!
Ieva says
Thanks, Silvia! Glad you like it 🙂
Andrea says
What a pretty way to serve risotto! Very flavorful and creamy. Great recipe.
Ieva says
Thanks, Andrea! 💗
Jamie says
Wow the color is so vibrant and pretty! I love how flavorful this is and how it's full of green vegetables too!
Ieva says
Thanks, Jamie! 💗
Dannii says
I love the colour of this! I bet my kids would really enjoy it too.
Dana says
This is just SO gorgeous! And the flavor matches it. We're all in love with this one! Thanks for a great recipe!
Ieva says
You are welcome, Dana! Thanks for the feedback - it really put a smile on my face 🙂
Amanda Wren-Grimwood says
I culdn't resist the vibrant colours in this risotto. We had it last night and it was so delicious. I think a mini portion would be grat as a starter at our next gathering too.
Ieva says
Yes, it is beautiful as a starter! A little bowlful of spring in the middle of winter 🙂
Tayler says
I made this risotto with dinner last night and it was delicious! And that green color is amazing!
Ieva says
Thanks 💗
Raven says
Great recipe! The only thing I changed was using double amount of garlic, and I didn;t regret it! Other then that, great fresh healthy flavors! And very impressive color!
Ieva says
Raven, I see you are a fellow garlic lover! I 100% agree on doubling the garlic if you like the flavour!
Brandy says
I can’t wait to make this for Easter!!! Do you think it’s ok to make today and eat tomorrow???
Ieva says
Hi, happy Easter! I would not recommend making it ahead of time. By reheating the risotto you will likely overcook the rice and it will lose the vibrant green colour. It is at it its best served fresh 🙂
Claudia says
I tried this risotto verde with peas and asparagus, and it's amazing! It's creamy, fresh, and the veggies give it such a great crunch. Perfect for a light but satisfying meal!
Ieva Greber says
Thank you! I’m thrilled you loved it – the creamy texture paired with the crunch of the veggies really makes it special.
Nora says
This Risotto Verde was absolutely beautiful—so creamy, vibrant, and full of fresh spring flavors! The combination of peas and asparagus gave it the perfect balance of sweetness and earthiness. It felt indulgent yet light, making it a fantastic vegetarian main or starter. A must-try for spring!
Ieva Greber says
What a wonderful review! I’m so pleased you enjoyed the balance of flavours – it really is the perfect dish for spring!
Nicole Kendrick says
The combination of peas, asparagus, and parmesan in this recipe is absolutely delicious! I love it.
Ieva Greber says
I’m so glad you loved it! 🙂
Liz says
This risotto was delicious! It's the perfect dish for spring!
Ieva Greber says
I’m so glad you enjoyed it! It really is a lovely dish to celebrate the flavours of spring.
Swathi says
Risotto Verde is delicious, love the addition of pea and asparagus in the risotto. perfect meal idea.
Ieva Greber says
Thank you 🙂
Alison says
A great recipe. I love the flavours of the lemon and Parmesan. I love to top it with some burrata or some crispy prosciutto or both. When asparagus isn’t in season I use snow peas which seem to be available all year round in my area. If you really want to impress top with some edible flowers. They add add a contrast to the vibrant green of the risotto.
Ieva Greber says
Thank you so much, Alison! Burrata and crispy prosciutto sound absolutely gorgeous on this risotto, and I love the snow peas swap when asparagus is out of season. Edible flowers are such a lovely finishing touch too — very “dinner party without trying too hard,” which is always the best kind!