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No-Stir Risotto with Asparagus & Peas

Alright, there is a bit of stirring involved here, but nothing compared to a traditional risotto recipe (where you’re pretty much tied to the stovetop). This insanely simple technique can be adapted in a thousand different ways depending on what you have on hand or what’s in season—swap out the peas and mint for roasted mushrooms or winter squash, braised artichoke hearts, sautéed leeks, you get the idea... While this version is great on it’s own, you can take it over the top (and make a complete meal out of it) by adding Smoky Roasted Shrimp.
Servings: 3 -4
Author: Nicki Sizemore


  • 1 teaspoon Kosher salt , plus additional for seasoning
  • ½- pound asparagus , woody ends removed and discarded, stalks cut on diagonal into 1-inch pieces
  • ½ cup shelled garden peas or frozen peas
  • 3 tablespoons unsalted butter , divided
  • 1 cup Arborio rice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced shallots (1 medium shallot)
  • 1 large clove garlic , minced
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • 3 tablespoons freshly grated Parmesan cheese , plus additional for garnish
  • ½ teaspoon lemon zest
  • 2 tablespoons finely chopped fresh mint


  • Prepare an ice bath. Bring 3 cups water and 1 teaspoon salt to a boil in a medium, heavy-bottomed pot. Add the asparagus and peas and cook 2-3 minutes, or until bright green and crisp tender. Using a hand strainer or slotted spoon, transfer the veggies to the ice bath (don’t drain the pot). Drain the veggies and set aside.
  • Bring the pot of water back to a boil. Add 2 tablespoons of butter and the Arborio rice. Cook, stirring, until the water comes back to a boil. Reduce the heat to a simmer; cover and cook 15 minutes.
  • Meanwhile, put the olive oil, shallots, garlic and a pinch of salt and pepper in a small skillet. Cook over medium heat, stirring, until tender and fragrant, 2-3 minutes. Add the wine; bring to a boil and reduce by half. Set aside.
  • After 15 minutes, check to see if the rice is cooked. It should be tender but not mushy (it should still have a bit of a bite). It will look quite soupy at this point, but don’t worry! Add the remaining tablespoon of butter, the grated Parmesan cheese, the lemon zest and the shallot/garlic/wine mixture. Stir until everything comes together—the risotto should be creamy and fairly loose (if you prefer your risotto on the thicker side, simmer it for a few more minutes, uncovered; if it’s too thick, add some water to thin it out). Fold in the peas, asparagus and mint. Taste and season with salt and pepper. Serve warm. Do Ahead: The risotto is best served immediately, but it can be made up to an hour in advance. If you make it ahead of time, don’t add the mint. Leave the pot covered at room temperature. Reheat gently, adding water to loosen as needed, and stir in the mint before serving.