Lemony Charred Pea & Asparagus Risotto
with Parmesan
- Milk
Risotto’s comforting luxuriousness never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins with rich veggie stock, and the addition of tender, charred peas and roasted asparagus takes the dish to the next level. It’s finished with lemon zest, parsley, and a generous sprinkle of Parmesan and served with lemon and scallion greens to contrast to the risotto’s creamy richness.
Ingredients
2 unit
Veggie Stock Concentrate
4 ounce
Peas
6 ounce
Asparagus
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
2 clove
Garlic
¼ ounce
Parsley
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot, combine 5 cups water (use a large pot and 8 cups water for 4 servings) and a pinch of salt. Bring to a boil, then reduce heat to low. • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon. Finely chop parsley.
• Heat a drizzle of oil in a large pan over high heat. Add peas and cook, stirring constantly, until lightly charred and tender, 2-4 minutes. Remove from heat; transfer peas to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, and rice. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, 1-2 minutes. • Add 1 cup warm water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.
• Once risotto has cooked 10 minutes, toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. • Roast asparagus on top rack until tender and lightly browned, 8-10 minutes.
• Once risotto is al dente, reduce heat to low. Stir in half the peas, half the asparagus, half the lemon zest, juice from half the lemon, and ¼ cup plain water (1⁄3 cup for 4 servings) until combined. • Stir in half the scallion greens, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until combined and butter is melted. Season generously with salt and pepper. TIP: The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.
• Divide risotto between bowls. Top with remaining peas, asparagus, lemon zest, scallion greens, parsley, and Parmesan. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The charred peas and roasted asparagus were crowd favorites, though many found the overall dish mild and felt it needed more seasoning throughout cooking 🍲.
- Ease of prep: Many first-timers were pleasantly surprised they could make risotto at home, but the 18–20 minutes of active stirring is real — plan accordingly.
- Suggestions: Season the risotto with pinches of salt as you add liquid, not just at the end; some also boosted richness by adding extra Parmesan or a splash of cream. Adding a protein like chicken, scallops, or salmon made the dish feel more like a complete meal for several reviewers.
- Leftovers: Risotto thickens as it cools and doesn't reheat as well the next day — best enjoyed fresh off the stove.
- Instructions: Several reviewers were confused about the pot of boiling water; it's the warm liquid you add to the rice gradually — not a separate step to ignore.
- Time: The risotto consistently takes longer than the suggested time, so budget closer to 30 minutes of active cooking for the best texture.
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