---
title: "Creamy Pea & Asparagus Risotto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-pea-asparagus-risotto-5540fc246ced6ed37a8b4568
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 562
  protein: 19
  fat: 21
  carbohydrates: 81
  fiber: 8
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Asparagus/creamy-pea-asparagus-risotto.avif"
---

![Step 1](step-1.jpg)
Halve, peel, and finely dice the @Yellow Onion{2%unit}. Mince or grate the @Garlic{4%clove}. Trim and discard the bottom inch of the @Asparagus{2%bunch}, then cut into 2-inch pieces. Finely shop the @Mint{2%sprig}. Coarsely chop the @Walnuts{2%oz}.

In a #medium pot{}, bring 4 cups of water to a boil with the @Veggie Stock Concentrate{4%unit}. Once boiling, add the asparagus into the stock for about ~{1%minute}. Remove with a #slotted spoon{} and set aside. Keep the stock on low heat to keep warm.

![Step 3](step-3.jpg)
Heat 1 tablespoon @Butter{2%tbsp} in a #medium pan{} over medium heat. Add the onion and garlic and cook for ~{5%minutes}, until softened. Season with @Salt{} and @Black Pepper{}.

![Step 4](step-4.jpg)
Once the onions are softened, add the @Arborio Rice{1.5%cup} and cook, stirring, for about ~{2%minutes}, until translucent. Begin adding the stock 1/4 cup at a time, stirring after each addition, until absorbed.

![Step 5](step-5.jpg)
Once the risotto is almost done, add the asparagus, @Peas{8%oz}, half the @Crumbled Goat Cheese{4%oz}, and half the mint. Continue cooking until rice is soft but still has a bit of bite to it, ~{30-40%minutes} total.

Serve the risotto. Garnish with chopped walnuts, remaining goat cheese, and a sprinkle of remaining mint. Enjoy!