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Spring Vegetable Risotto

Spring Vegetable Risotto

A creamy, lemon risotto finished with asparagus and green peas tastes like spring.

Course Side Dish
Total Time 28 minutes
Servings 4
Author Zoup!


  • 10 - 12 pieces of asparagus
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 rosemary sprigs
  • Zest of 1 lemon
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • ½ cup parmesand grated
  • ½ cup cooked green peas frozen or fresh
  • Salt and pepper to taste


  1. Cut the tops of the asparagus off and set aside. In a large pan over medium heat, heat olive. Add the asparagus tops and cook them a few minutes until they begin to soften. Set aside.
  2. In a separate pot, bring Zoup! Good, Really Good® Veggie Broth to a simmer. Continue to keep broth warm while preparing your risotto.