Updated 04.02.26
The risotto is built on the standard method; onion, arborio rice, white wine, then warm vegetable broth added ladle by ladle until the rice is creamy and just tender. The asparagus and peas go in near the end so they stay bright and hold their texture. Mascarpone and Parmigiano Reggiano finish the pot with a richness that makes the broth feel like it was always heading somewhere good. Lemon juice and tarragon lift everything at the last moment.
This risotto is a lovely variation to place alongside your Basic Risotto Recipe for Two. It follows the same cozy, small-batch spirit, but with a more seasonal twist that makes it perfect for spring. If your basic risotto is the foundation, this version is the one to make when you want something a little brighter, greener, and more layered in flavor while still keeping that same creamy character.
Prosciutto on top is optional but not really optional. The salt and chew of it against the creamy risotto below is one of those combinations that feels obvious once you’ve tried it. This makes two proper bowls, the amount a risotto for two should always make.
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Key Ingredients in This Recipes
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Asparagus
- Sweet peas
- Onion
- Arborio rice – or carnaroli rice
- White wine
- Vegetable broth – or chicken broth
- Mascarpone cheese
- Parmigiano Reggiano cheese
- Lemon juice
- Tarragon
- Prosciutto – optional
This short video will give you an idea how to make this recipe, followed by a step-by-step explanation.
How to Make Asparagus & Peas Risotto for Two
Step 1 – Wash the asparagus and cut them in 1-2 inch long pieces. Cook them, together with the peas in slightly salted water for about 2-3 minutes. Drain and cool in ice bath, to stop the cooking process.
Step 2 – Make the risotto. For all the details, go to my Basic Risotto recipe. Heat oil in a Dutch oven and sweat the onion. Add the rice, and stir until the rice grains are coated with the butter. Allow to cook for a little. Add the white wine and allow it to be absorbed by the rice. Once absorbed, add the broth, ladle by ladle until all liquids are absorbed by the rice.
Step 3 – When the broth is absorbed, add the mascarpone and the Parmigiano Reggiano cheese.
Step 4 – Add the cooled asparagus and sweet peas.
Step 5 – Season with salt & pepper and add lemon juice.
Step 6 – Add some finely chopped tarragon and mix. Allow everything to warm, without bringing it to a boil.
Step 7 – In order to add some extra crunch, protein and flavor to your risotto dish, make crispy Prosciutto.
Line a baking sheet with parchment paper and lay the prosciutto slices flat without overlapping each other. Place the baking sheet in an oven of 375°F for about 10 minutes. Allow them to cool just a little and serve with the risotto.
- Transfer the risotto into 2 bowls and serve with the crispy Prosciutto.
Tips when Making Risotto
- Don’t cook the rice to mush, but also don’t under-cook. Like cooking pasta al-dente, rice also needs to be soft with a little bite to it.
- Cook the vegetables you like to add to the risotto as short as you can, so they keep their vibrant color and are still crunchy, but are no longer raw. This varies of course per vegetable. Overcooked vegetables are dull, and they lost all their flavor and nutrients in the process.
- Don’t add too much cheese or too little stock. A dry risotto is usually less pleasant than a more moist version.
For more tips and suggestion check this post: Basic Risotto Recipe for Two.
Asparagus & Peas Risotto for Two
Pin Recipe FacebookIngredients
- 8 ounces asparagus, 1/2 bunch
- 3/4 cup frozen peas, thawed
- 1/4 onion, chopped
- 1 tablespoon olive oil
- 1/2 cup arborio rice, or carnaroli rice
- 1/4 cup white wine
- 1 3/4 cups vegetable broth, or chicken broth
- 2 ounces Mascarpone cheese
- salt and pepper
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon tarragon, finely chopped + sprigs for decorations
- 3 ounces Prosciutto, optional
Instructions
For the Risotto
- Wash the asparagus and cut them in 1-2 inch long pieces. Cook them, together with the peas in slightly salted water for about 2-3 minutes. Drain and cool in ice bath, to stop the cooking process.
- Heat the butter to a Dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
- Add the white wine and allow it to be absorbed by the rice. Once absorbed, add the broth, ladle by ladle until all liquids are absorbed by the rice.
- When the broth is absorbed, add the mascarpone and the Parmigiano Reggiano cheese.
- Add the cooled asparagus and sweet peas.
- Season with salt, pepper and add lemon juice. Last but not least, add some finely chopped tarragon and allow everything to warm up, without bringing it to a boil.
- Divide over 2 plates or bowls, sprinkle with some Parmesan cheese and a few tarragon sprigs.
For the Crispy Prosciutto
- Line a baking sheet with parchment paper and lay the prosciutto slices flat without overlapping each other. Place the baking sheet in an oven of 375°F for about 10 minutes. Allow them to cool just a little and serve with the risotto.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.