Comments on: Spring Pea and Asparagus Risotto

By: Cheryl Whittaker

Cheryl Whittaker — Sun, 31 May 2026 21:14:45 +0000

In reply to Cookie and Kate. Thank You! Cheryl

By: Cookie and Kate

Cookie and Kate — Sun, 31 May 2026 20:12:53 +0000

In reply to Cheryl Whittaker. Hi Cheryl, put the asparagus in the oven when the risotto has been in for 55 minutes. Add the peas to the risotto in and keep cooking it alongside the asparagus. Then remove the risotto after it has cooked 10 more minutes, but let the aspargus cook for 5-10 more minutes until fully roasted (depending on how thick the stalks are). While the asparagus continues to cook, stir in the other ingredients into the risotto. Once you've done that and stir it all up until creamy, the asparagus should be done and you can incorporate that.

By: Cheryl Whittaker

Cheryl Whittaker — Wed, 20 May 2026 17:44:12 +0000

I’m having a little trouble figuring out what to do with the asparagus. The end of #4 reads “set aside for now” but in #5 the instructions say “after risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven.”

Does that mean the risotto should have already been in the oven? Or the asparagus should go in after the risotto comes out? Which is it?

Instruction #6 tells me to “remove the pot from the oven but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking.” I was never instructed to put the asparagus in the oven.

By: Ned Goodwin

Ned Goodwin — Sun, 21 Dec 2025 09:45:11 +0000

A terrible recipe, really. The rice was stodgy and I took it out 10 mins prior to the suggested time, suspecting that the recipe may be one for those who like overcooked rice. I cooked the asparagus for half the time and that-and only that-was acceptable. This is a recipe for the undiscerning. It would muster little but a grimace in Italy

By: Cookie and Kate

Cookie and Kate — Wed, 12 Nov 2025 04:52:35 +0000

In reply to Kathleen. Hi Kathleen, thanks for sharing that adaptation for a lower sodium recipe.

By: Kathleen

Kathleen — Thu, 30 Oct 2025 23:40:57 +0000

I am on a salt restriction. I substitute some cream cheese for some of the parmesan cheese to reduce the sodium. The results are a very creamy risotto.

By: Cookie and Kate

Cookie and Kate — Mon, 16 Jun 2025 03:08:01 +0000

In reply to Emilia. Hi Emilia, I'm so glad you enjoyed it. Thank you for taking the time to comment and rate the recipe.

By: Emilia

Emilia — Fri, 13 Jun 2025 09:39:34 +0000

This risotto was delicious! Even my husband who claims to not like risotto loved it. I loved the brightness that the lemon juice and zest added. I added a small pinch of saffron because I had some in the pantry and it went well with the other flavors. Thanks for the recipe, I’ll definitely make this one again.

By: Maria

Maria — Sat, 07 Jun 2025 02:28:55 +0000

Yum, yum. yum. Loved this. Didn’t bake it but did it stove top (keep the electricity bill lower). Lots of good flavours and EASY. Thanks!

By: Brian

Brian — Wed, 14 May 2025 21:01:09 +0000

The bake time is really beneficial to still having some family time while it cooks! Do not skimp on the 2-3 mins of stirring, it really brings out the creaminess like a traditional risotto.

Made this last night, here are the things I’d change for next time (and there will be a next time, we loved this):
– A little more broth and time in the oven (rice was still slightly crunchy)
– A little less parmesan (had some melted stringyness, would have had plenty of parm flavor with only 1 cup)
– Maybe a bit more than 8oz of peas…I found some nice fresh ones and they were awesome