Minty Fresh Asparagus & Pea Risotto


This recipe serves 4 people and is perfect for a cosy night in or a dinner party with friends. It’s quick and easy to make, yet bursting with flavour and texture. The combination of fresh asparagus, sweet peas, and zesty mint makes this risotto a delightful springtime dish that is sure to impress. Give it a try and enjoy the fresh taste of spring in every bite.


  • 1 litre vegetable stock
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 300g Arborio rice
  • 150ml white wine
  • 150g asparagus, trimmed and sliced
  • 150g frozen peas
  • 50g parmesan cheese, grated
  • 25g butter Handful of fresh mint leaves, chopped
  • Salt and pepper to taste


1. Heat the vegetable stock in a large pot and keep it simmering on low heat. Alternatively, if you have a Quooker boiling tap you can use that if you’re using a stock cube.

2. In a separate large pan (we used this Staub cocotte pan), heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.

3. Add the Arborio rice and stir it well to coat it with the oil.

4. Pour in the white wine and stir until it has evaporated.

5. Add a ladleful of the hot vegetable stock to the rice and stir continuously until the liquid has been absorbed. Repeat this process until the rice is cooked through but still has a slight bite, which should take around 15-18 minutes.

6. While the risotto is cooking, prepare the asparagus by grilling it in a griddle pan with a little olive oil and salt and pepper. Then add it to the risotto with the peas and cook for 1-2 minutes.

7. Stir in the grated parmesan cheese and butter until melted and combined. At this point we like to put the lid on and leave for 2-3 minutes to let the risotto stand and absorb the flavours.

8. Season with salt and pepper to taste, add the chopped mint leaves and stir well.

9. Serve the risotto in bowls – we love using the John Julian tableware (pictured below).

Enjoy your Minty Fresh Asparagus & Pea Risotto with a glass of chilled white wine and crusty bread on the side.

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