---
title: Lemony Charred Pea & Asparagus Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemony-charred-pea-asparagus-risotto-6345a9725bb1f4654c07b3c6
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Veggie
  - Sodium Smart
  - Vegetarian
  - Risotto
rating: 4.0
rating_count: 916
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the delicious flavors, with some finding it even better when adding sausage for extra richness.
  - theme: Ease of prep
    text: This recipe helped demystify risotto for those previously intimidated, making it approachable and achievable.
image: "https://images.recipes.furrysalamander.com/lemony-charred-pea-asparagus-risotto.avif"
---
Adjust rack to top position and preheat oven to 425 degrees.

In a #medium pot{}, combine 5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low.

Wash and dry produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Peel and mince or grate @garlic{2%cloves}. Trim and discard woody bottom ends from @asparagus{8%oz}; cut crosswise into 1-inch pieces. Zest and quarter @lemon{1%unit}. Finely chop @parsley{½%cup}.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over high heat. Add @peas{1%cup} and cook, stirring constantly, until lightly charred and tender ~{3%minutes}. Remove from heat; transfer peas to a #small bowl{}. Wipe out pan.

Heat a large drizzle of @olive oil{2%tbsp} in same pan over medium heat. Add scallion whites, garlic, and @arborio rice{1%cup}. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent ~{1%minutes}.

Add 1 cup warm water and @veggie stock concentrate{1%unit}; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy ~{20%minutes}. Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.

Once risotto has cooked ~{10%minutes}, toss asparagus on a #baking sheet{} with a drizzle of oil, @salt{1%tsp}, and @black pepper{½%tsp}.

Roast asparagus on top rack until tender and lightly browned ~{9%minutes}.

Once risotto is al dente, reduce heat to low. Stir in half the peas, half the asparagus, half the lemon zest, juice from half the lemon, and ¼ cup plain water until combined.

Stir in half the scallion greens, half the parsley, half the @parmesan cheese{½%cup}, and 2 TBSP @butter{2%tbsp} until combined and butter is melted. Season generously with salt and pepper. The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.

Divide risotto between bowls. Top with remaining peas, asparagus, lemon zest, scallion greens, parsley, and Parmesan. Serve with remaining lemon wedges on the side.