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Home / Recipes / Italian

Dinner for 4

Asparagus Pea Risotto

$8.75for 445 minServes 4

Arborio rice cooks slowly in chicken broth with asparagus, peas, onion, garlic, wine, butter, and Parmesan.

Asparagus Pea Risotto with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Broth, 50 oz$0.07/oz typical50 oz$3.49Typical price
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Asparagus, a little$3.49/lb typicala little$0.13Typical price
Frozen vegetables, 5 oz$0.10/oz typical5 oz$0.50Typical price
Onions, 0.4 lb$1.29/lb typical0.4 lb$0.52Typical price
Garlic, 0.25$0.75 each typical0.25$0.15Typical price
Wild, 9.75 oz$0.15/oz typical9.75 oz$1.46Typical price
Parmesan, 1 oz$0.55/oz typical1 oz$0.48Typical price
Total for the servings shown$8.75

Swaps

  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperWine, beer and spirits

Not included in the cost.

  • 45 minstart to table
  • Mediumdifficulty
  • 4servings as written
  • $$typical cost tier

ItalianBudgetFamilyLunchesDinnersSpring

Typical price

$2.19 per serving$8.75 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 6 cups low-sodium chicken broth
  • 4 tbsp unsalted butter
  • 1 bunch asparagus pieces
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 cup frozen peas
  • 1 yellow onion
  • 2 cloves garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated parmigiano-reggiano (optional)

Steps

  1. Warm the chicken broth in a medium saucepan over low heat for 5 minutes.
  2. Melt 1 tablespoon butter in a large skillet, cook the asparagus with salt and pepper for 4 minutes, and set it aside.
  3. Melt the remaining butter in the skillet, then cook the onion for 5 minutes and the garlic for 1 minute.
  4. Stir in the rice for 2 minutes, add the wine, and cook for 2 minutes.
  5. Add the warm broth 1 cup at a time, stirring often and cooking for 20 minutes until the rice is tender.
  6. Stir in the peas and asparagus for 3 minutes, then fold in the Parmesan.

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