Nigella Pea And Asparagus Risotto

I’m not even going to pretend to be calm about this one — Nigella’s Pea and Asparagus Risotto is pure springtime in a bowl and I am absolutely here for it. Every spoonful is green, creamy, and gloriously comforting. It’s the sort of dish that feels posh enough for a dinner party but cosy enough to eat curled up on the sofa in your socks.

There’s something magical about how this risotto walks the line between indulgent and fresh — the arborio rice turns beautifully starchy and creamy, while the peas and asparagus keep it light and lively. Nigella gets it just right, of course. A bit of wine, a good grating of Parmigiano-Reggiano, and voilà — you’ve got a dish that tastes like you know what you’re doing in the kitchen even if you’re just winging it.

Ingredients List

• 6 cups low-sodium chicken broth — warm and ready to ladle; or veg broth for a meat-free version
• 4 tbsp unsalted butter, divided — for richness and finishing gloss
• 1 bunch asparagus, trimmed and cut into 1-inch pieces — thin stalks work best
• ¼ tsp salt — a starting point; season as you go
• Freshly ground black pepper
• 1 cup frozen peas — sweet, simple, straight from the freezer
• 1 medium yellow onion, finely chopped — the aromatic base
• 2 cloves garlic, minced — don’t let it brown
• 1½ cups Arborio rice — essential for that creamy risotto texture
• ½ cup dry white wine — adds brightness and depth
• ½ cup grated Parmigiano-Reggiano — or more, always more

I never measure cheese properly. I just grate until my wrist hurts or my heart says stop.

3. How to Make It

1. Warm the broth in a separate pot and keep it on a low simmer. Don’t boil it — just keep it hot and ladle-ready.
2. In a large pot, melt 1 tablespoon of butter over medium-low heat. Add the chopped asparagus, salt, and pepper. Sauté for 2–4 minutes until just tender.
3. Add the peas and cook for another minute to thaw and warm through.
4. Scoop out the veg and set aside on a plate. You’ll stir them in again at the end.
5. In the same pot, melt 2 tablespoons of butter over medium-low heat. Add the onion and cook until soft and translucent, about 2–3 minutes.
6. Add the garlic and stir for 1 more minute. Be gentle — burnt garlic is a sad time.
7. Stir in the Arborio rice and cook for 2 minutes, stirring constantly. It should look shiny and slightly translucent around the edges.
8. Pour in the white wine and stir until absorbed — about 1 minute. This is where the aroma really starts to sing.
9. Begin adding the hot broth, one ladle at a time. Stir frequently and wait until each addition is absorbed before adding the next.
10. Continue this for about 25 minutes, or until the rice is tender but still has a slight bite. It should be creamy and loose, not stodgy.
11. Stir in the cooked asparagus and peas, then the remaining tablespoon of butter and the cheese.
12. Taste and season with more salt and pepper if needed. If it’s too thick, stir in a splash of broth or milk to loosen it.
13. Serve hot in shallow bowls, topped with extra Parmigiano and maybe a drizzle of olive oil if you’re feeling fancy.

Common Mistakes

Why is my risotto gluey or clumpy?
You may have overcooked it or added all the broth too quickly. It’s a slow-pour, slow-stir situation.

Can I use regular rice instead of Arborio?
Technically yes, but it won’t be creamy — Arborio’s starch is key. I tried long grain once out of desperation. Never again.

Why does my risotto taste flat?
Probably under-salted, or lacking acidity. A squeeze of lemon or extra Parm at the end can fix that.

Is it meant to be soupy?
It should be loose — think thick porridge, not a brick. It should settle gently in a bowl, not stand in peaks.

Storage and Reheating Tips

Fridge:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Risotto can be frozen for up to 3 months, but the texture may soften. Reheat with care and extra liquid.

To Reheat:

• Stovetop: Add a splash of milk or broth, stir gently over low heat until hot.
• Microwave: Heat in 1-minute bursts, stirring between.
• Oven: Bake at 350°F for 15–20 minutes covered.
• Air fryer: Not my go-to, but 350°F for 5–7 minutes if you must.

What to Serve With Pea and Asparagus Risotto

• Crusty bread or garlic toast — always a welcome sidekick
• Green salad with lemon vinaigrette — balances the creaminess
• Grilled chicken or white fish — for a more substantial meal

FREQUENTLY ASKED QUESTIONS

Can I use frozen peas?
Absolutely. Just toss them in for the last minute of veg cooking — they’ll thaw instantly.

How fine should I chop the onion?
Very fine. You want flavour without visible chunks — it should melt into the rice.

Is Arborio rice the only option?
It’s the best for creaminess, but you could use Carnaroli or Vialone Nano. Don’t use long grain.

Can I make it spicy?
Sure — add a pinch of chili flakes when cooking the onion for subtle heat.

More Nigella Recipe:

• Nigella Mushroom Risotto
• Nigella Rice Salad
• Nigella Spinach And Ricotta Cannelloni

Nutrition Fact:

• Calories: 380
• Calories from Fat: 150
• Total Fat: 17g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 540mg
• Total Carbohydrates: 38g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 11g