Spring Risotto with Peas, Asparagus & Omnivore Limone

Spring Risotto with Peas, Asparagus & Omnivore Limone

Comforting to eat — and comforting to make. Our Spring Risotto is easy to make with just a few simple ingredients. Just keep stirring gently until it reaches a creamy consistency. The only thing to keep in mind is that it requires frequent stirring, so you need to stay close to the stove for 20 minutes while it cooks.


  • 6 cups warm chicken or vegetable broth, divided
  • 1 cup fresh shelled peas
  • 4 Tbs butter
  • 2 Tbs extra-virgin olive oil
  • 1 medium onion, finely chopped (or 2 shallots)
  • 2 cloves garlic, minced
  • 1 bunch asparagus, preferably thin, peeled, ends trimmed, and cut into 1-in pieces
  • 1/4 tsp Omnivore Limone, plus more to taste
  • 1-1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving


1. Add the fresh shelled peas to the broth to become tender.

2. In a large saute pan, melt the butter and olive oil over medium high heat. 

3. Add the onions and/or shallots and garlic and cook for 4-5 mins. Add the asparagus. Sprinkle Omnivore Limone to season.

4. Add the Arborio rice and stir to brown slightly for 5 mins.

5. Deglaze the pan with the white wine and then add a cup of the broth to the rice. Stir gently until the liquid is absorbed. Then add another cup of stock and repeat until the rice becomes soft but al dente. Don’t cook for more than 20 minutes.


6. Add the cheese and combine. Sprinkle Omnivore Limone to taste. Serve with more cheese, if desired.

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