Asparagus and Spring Pea Risotto
Asparagus and peas—the epitome of seasonal spring vegetables—pair beautifully with this risotto, made the traditional Italian way, with Arborio rice cooked low and slow until creamy. The risotto is finished with a gorgeous herb-and-lemon compound butter and a healthy sprinkling of Grada Padano cheese, of course.
Nutritional facts
Protein
17g
Carbs
101g
Calories
740
Fat
27g
Ingredients
American Grana Cheese, Chives, Butter, Extra Virgin Olive Oil, Asparagus, Black Pepper, Garlic, Lemon Zest, Zucchini, Onion, Peas, Kosher Salt, Shallot, Yellow Squash, Arborio Rice, Corn, Thyme, White Wine, Italian Parsley
Reviews
4.3
Based on 910 reviews
The lemon really brightens this dish. It's not too heavy, and the veggies are a great addition. I find the asparagus is sometimes woody, but overall a great choice!
Jen · 05/17/25
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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