Asparagus and pea risotto recipe

  • Guests 4 people
  • Preparation 15 minutes
  • Cooking 32 minutes
  • Difficulty Easy


  1. 65g semi-salted Grand Fermage organic butter
  2. 250g arborio rice
  3. 500g fresh peas
  4. 20 green asparagus stems
  5. 1 small onion
  6. 1 carrot
  7. 200ml white wine
  8. 1 litre vegetable stock
  9. 50g grated parmesan
  10. 20g mascarpone
  11. dash of olive oil
  12. Salt and pepper

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  1. Peel, wash and finely chop the onion. Finely dice the carrot.
  2. Sweat the diced vegetables in a saucepan with the olive oil, then add in the rice and stir.
  3. Toast the rice for 3 minutes, then pour in the white wine and cook until almost fully evaporated. Deglaze with vegetable stock, adding just enough each time to keep the rice wet, and continue cooking this way for 20 minutes.
  4. While the rice is cooking, shell the peas and peel the asparagus, then wash the stems and cut into long segments.
  5. Fry the peas and asparagus in the semi-salted butter. Season with salt and pepper and cook for 12 minutes.
  6. Add the parmesan and mascarpone to the rice. Stir well, then add in the peas and asparagus. Serve piping hot.

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