Close up of asparagus risotto in a white bowl topped with spring pea pesto.

Asparagus Risotto with Spring Pea Pesto

Recipe courtesy of Beyond Celiac. Created by Sherrie Scaglione of Living Simply Gluten Free.

  • Servings


  • 1 large shallot, chopped
  • 1 clove garlic, minced
  • 1 ½ cups U.S. Arborio rice
  • 5-6 cups gluten-free vegetable broth or water
  • 1 teaspoon kosher salt
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 1 inch sections
  • 2 cups steamed peas
  • ½ cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • ¼ cup water


  • In a large pot, bring the vegetable broth or water to a boil. Once it is boiling, turn down the heat and keep it at a simmer.
  • In a large sauté pan, warm the olive oil over low heat. Add the garlic and shallots and cook for about 5 minutes or until they start to lightly brown.
  • Then add the rice and stir well. Cook for about 3 minutes.
  • Ladle 1 cup of the liquid into the rice mixture and simmer, stirring occasionally until the liquid is absorbed. Repeat this step, adding 1 cup of liquid at a time until the rice is cooked through but still a tad firm, about 35-45 minutes.
  • Steam asparagus until a bright green color, about 3-4 minutes. Do not overcook.
  • Combine all pesto ingredients in a blender or food processor and pulse until blended smooth. Serve over risotto.

Nutrition Facts

  • Calories 210
  • Total Fat 7g
  • Sodium 920mg
  • Carbohydrates 31g
  • Dietary Fiber 4g
  • Protein 5g