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Pea and Asparagus Risotto


6 cups low-sodium chicken broth
1 Tbsp Pastene Extra Virgin Olive Oil
1 medium onion, chopped
1½ cups Pastene Arborio Rice
½ cup dry white wine
¾ tsp kosher salt
freshly ground black pepper to taste
3 cups baby spinach, lightly packed
1 cup frozen peas
8 oz asparagus, steamed and chopped into bite-sized pieces
¼ cup Pastene Grated Parmesan Cheese


  • Bring the broth to a simmer in a medium saucepan.
  • Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3  to 5 minutes.
  • Add the rice and cook, stirring constantly, 1 minute.
  • Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
  • Add ¾ cup of the hot broth, salt, and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed.
  • Continue simmering and adding hot broth, about ¾ cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy looking, about 18 minutes.
  • Add the spinach and peas and cook until the spinach is wilted.
  • Add the asparagus and cook just until the vegetables are hot.
  • Stir in the parmesan and more broth if the risotto seems too thick. Serve immediately.

Recipe by Gluten Free and More Magazine

Product Used

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