Spring Risotto


Gloriously green, fresh and zesty, this beautiful spring risotto is bursting with tender asparagus, crunchy snow peas and sweet freshly shelled peas. With a bright aroma of lemon & finished with a shower of Parmesan cheese, this is the perfect lunch or dinner to celebrate the start of spring!


  • 4 tbsp. olive oil, divided
  • 2 bunches fresh asparagus, woody ends trimmed/snapped off, stems chopped into bite sized pieces
  • 1 cup fresh snow peas, strings removed, chopped into bite sized pieces (about 100g)
  • 1 cup fresh shelled peas (about 300g before shelling)
  • sea salt, to taste
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice (210g), unwashed
  • 6 cups vegetable or chicken stock, kept hot on the stove
  • 2 tbsp. butter, chopped
  • zest of one lemon
  • juice of half a lemon
  • grated Parmesan cheese to serve


  1. Place a deep pan onto medium-high heat. When hot, add 2 tbsp. olive oil, followed by the asparagus. Cook, stirring for 2 minutes. Add the snow peas, cook a further 1 minute. Add the shelled peas, cook a further one minute. The vegetables should be bright green and just barely starting to soften, still quite crisp. Season with a good pinch of salt, then transfer the par-cooked vegetables to a bowl & set aside till needed.
  2. Wipe the same pan clean with a paper towel, then return to medium-low heat. Add the remaining 2 tbsp. oil and the onion. Cook, stirring frequently, for 3-4 minutes, until onions are translucent and slightly yellow.
  3. Add the garlic, cook for a further one minute until fragrant.
  4. Add the rice & sauté for another minute, to lightly toast the grains and get them well coated in oil.
  5. Start adding the stock, 1-2 ladle-fuls at a time, stirring frequently between additions and waiting till the liquid is mostly absorbed before adding more. Make sure you scrape the base & sides of the pan well while stirring throughout, so as to prevent any rice from sticking and/or burning.
  6. Keep adding more stock until the rice is creamy and tender but still al-dente (think of how you would like pasta cooked). This process should take 20-25 minutes, and you might end up using anywhere between 4-8 cups of liquid. If you run out of stock, simply continue with hot water.
  7. Add the lemon zest, lemon juice and butter, & stir till dissolved. Add the cooked green vegetables to the pan & stir to distribute & warm through.
  8. Taste and adjust seasoning, then serve immediately in bowls, topped with plenty of grated parmesan.


  • Place the stock into a saucepan and keep it on the stove on the lowest heat throughout the whole process; you want the stock to stay hot, so that it doesn’t slow down the rice’s cooking process as you add it to your pan.


Prep time: 15 min.
Cook time: 30 min.
Serves: 2-3.

Recipe and video created by Matters of the BellyClick here to see her blog. 
Music by Josh Woodward.

spring risotto recipe

spring risotto recipe

spring risotto recipe

Ingredients for Spring Risotto

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea

Asparagus Bunch

$1.25 ea

Snow Peas Loose Minimum 300g

$9.00 ea

Maldon Sea Salt Flakes 240g