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Spring risotto with green peas and asparagus


  • 1 white onion, finely diced
  • 3 cloves garlic, finely minced
  • 3 tablespoons olive oil
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 6 cups chicken stock
  • 2 cups peas, blanched and divided
  • 1 bunch asparagus, divided, blanched and cut into 1 inch pieces
  • 1/2 bunch mint
  • 1/2 bunch basil
  • 1/4 bunch parsley
  • 1/4 cup parmesan
  • 1/4 cup pecorino
  • 1/4 cup pine nuts, toasted
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper, to season
  • 1/2 cup radicchio, chopped for garnish
  • 1/4 cup parmesan, for garnish
  • 1/4 cup pecorino, for garnish
  • Drizzle of truffle oil or freshly shaved truffle (optional)


  1. Heat the olive oil then add the onions, garlic and a pinch of salt.  Cook until soft and translucent, about 10 minutes. 
  2. Add the rice and toast for an additional minute, adding an extra splash of olive oil if necessary. 
  3. Add the wine and cook until almost gone, then gradually add the stock. Cook for a few minutes, adding stock when needed. Cook the risotto until approximately 75% done (around 12 to 15 minutes) then transfer to a sheet tray. 
  4. Spread the par-cooked risotto with a spatula to stop the cooking! When cooled, this risotto can be transferred to a resealable container and placed in the fridge. TIP: This step can be done up to two days in advance. 
  5. Meanwhile, in a food processor add half of the peas and asparagus. 
  6. Add the mint, basil, parsley, parmesan, pecorino, pinenuts, olive oil, and lemon juice. Blend well until evenly incorporated, adding some water if needed to loosen. Season with salt and pepper and set aside. 
  7. When ready to serve, add the par-cooked risotto to a pot and cover in additional stock. Cook over medium-high heat until the stock has absorbed, then add additional stock and continue to cook until the rice is cooked through but al dente. 
  8. Fold in the pea and herb puree, followed by the rest of the blanched peas and asparagus. 
  9. Spoon the finished risotto into bowls and top with fresh radicchio, extra cheese, and a drizzle of truffle oil - or even freshly shaved truffle!  Enjoy! 

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