Recipe description
August 2, 2026
Risotto with asparagus and peas
Creamy, comforting risotto with asparagus and peas for a fiber-rich plant boost
Fiber Rich
Colorful Plants
78%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from asparagus, peas, onion, garlic, and vegetables.
- Includes several plant foods and olive oil for useful dietary variety.
- A comforting, practical meal with vegetables balanced by rice, cheese, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Risotto
1
serving spoon
Asparagus, green
200
gram
Pea, green
100
gram
Onion
1
piece
Garlic
2
clove
Vegetable broth
500
ml
Wine, white
100
ml
Butter
2
tablespoon
Cheese, parmesan
50
gram
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Trim the asparagus and cut into 2cm pieces. Blanch in boiling water for 2 minutes, then drain and set aside.
2
Finely chop the onion and garlic. Heat olive oil in a large pan over medium heat and sauté until soft.
3
Add the risotto rice and stir to coat with oil. Pour in the white wine and cook until absorbed.
4
Gradually add warm vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
5
After about 15 minutes, when the rice is nearly tender, stir in the blanched asparagus and peas. Continue cooking until rice is creamy and al dente.
6
Remove from heat. Stir in butter and grated parmesan cheese. Season with salt and black pepper to taste.
7
Let rest for 2 minutes before serving. Garnish with extra parmesan if desired.
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Nutrition
520 kcal
Calories
15 g
Protein
72 g
Carbohydrates
8 g
Fiber
8 g
Sugar
19 g
Fat
9 g
Saturated fat
1.8 g
Salt
FAQ
How many people does this asparagus and pea risotto serve?
The recipe makes 2 servings.
Can I use frozen peas?
Yes. Add frozen peas directly when you stir in the asparagus, allowing a little extra time for them to heat through.
Do I need to blanch the asparagus first?
Yes. Blanching the asparagus for 2 minutes helps it cook evenly while keeping its texture and color.
What type of rice is best for risotto?
Use risotto rice such as Arborio, Carnaroli, or Vialone Nano. These varieties create a naturally creamy texture.
How do I know when the risotto is ready?
The rice should be creamy and al dente, meaning tender but with a slight bite. This usually takes about 15 minutes after adding the broth.
Can I make this risotto without white wine?
Yes. Replace the wine with an equal amount of extra vegetable broth, or add a small splash of lemon juice for acidity.
Can I make this recipe vegan?
Yes. Replace the butter with olive oil or vegan butter and use a plant-based Parmesan alternative or nutritional yeast.
Is this risotto gluten-free?
The ingredients are generally gluten-free, but check the labels on the vegetable broth, Parmesan alternative, and other packaged products for cross-contamination information.
How should I store and reheat leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and eat them within 2 days. Reheat gently with a splash of broth until piping hot.
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