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Asparagus Pea and Leek Risotto Recipe

Course Main Course
Cuisine Italian
Keyword Asparagus, leek, pea, rice, risotto, roasted vegetables, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6


  • 1 large leek (or two small)
  • 400 g asparagus (around 20 spears)
  • 2 cups peas
  • 5 shallots (or 2 onions)
  • 3 garlic cloves
  • 400 g risotto rice (2 cups)
  • 1250 ml vegetable stock
  • 100 g butter
  • 100 g parmesan (grated)
  • 250 ml white wine
  • fresh parsley, to garnish (optional)


  • Put the vegetable stock into a pan and place on a low heat. Keep it hot on the stove for later.
  • Half the leek lengthways and then finely slice. Also finely slice the shallots and the garlic. Heat the butter in a wide pan and add the leek, shallots and garlic. Turn the heat to low and leave to cook for 10 minutes until the leeks are soft and reduced.
  • Meanwhile, snap the tough bottom end off the asparagus spears and cut into 2 inch pieces. Sautee the asparagus in a little oil or butter in a pan for 5 minutes until they have turned a darker shade of green. Season with salt and pepper and set aside.
  • Once the leeks are soft, add the peas and the white wine. Cook on a medium heat and stir until the wine boils off. Then add the risotto rice and heat for another 5 minutes stirring to combine the ingredients.
  • Now to add the stock. Still on a medium heat, add 1 ladle of the vegetable stock, and stir until the water is absorbed. Repeat this, adding 1 ladle every few minutes until the risotto is the desired consistency and the rice tastes cooked. This will take between 20 - 30 minutes. You may need less stock than the recipe says, or if you think the rice isn't cooked after adding all the stock, continue to add boiled water until it is.
  • Quickly reheat the asparagus on a high heat, then stir into the risotto along with the parmesan. Season the risotto with salt and black pepper.
  • Serve in pasta dishes with some fresh parsley to garnish.