Nigella Pea And Asparagus Risotto Recipe

It started with a kind of stillness. One of those soft, in-between days—April not sure whether to drizzle or shine. I had a bunch of asparagus sitting upright in a glass, like flowers. The peas were hopeful too, round and sweet in their little green pods. I’d picked them up without a plan, just a craving for something gentle.

The house smelled faintly of onion skins and the last thing I baked. Cat asleep in a sun patch. Kettle murmuring. That sort of day.

A Look at Nigella’s Version

Nigella’s risotto is less a performance, more a poem. She doesn’t stand and stir for half an hour—hers is the kind you tuck into the oven and trust. She starts by softening onions and garlic until the kitchen sighs, then pours in hot broth and lets the rice gently swell in its own time. Peas and asparagus come late to the party, bright and green, stirred in with butter and lemon.

It’s all done with a kind of grace. No rush. No drama. Just soft rice, spring green things, and a whisper of parmesan.

What I Did Differently

I didn’t measure the broth precisely—I just kept the kettle full and trusted my eye. Used short-grain brown rice instead of the usual white because it was there and I wanted the bite. I also roasted the asparagus a bit longer, just until the tips crisped slightly. Like toast, but vegetable.

Didn’t have white wine, so I used a splash of vermouth. And I added a touch more lemon, because the day needed it. Brightness, somewhere.

What Happened in My Kitchen

The rice came out with that honest chew you only get from brown grains. Not mushy, not stiff—just enough to feel nourishing. The peas were soft and sweet, like little pillows against the grain. And the parmesan melted into the broth with a kind of sleepy richness that made everything feel slow and safe.

The asparagus, roasted slightly longer than Nigella calls for, added a bit of drama. Char at the edges. A snap when you bite down. It woke the bowl up.

I ate it on the sofa, in socks. Called it a win.

How to Make Pea and Asparagus Risotto (Clara’s Way)

1. Warm the Kitchen: Set the oven to 190°C (375°F). Let the room fill with quiet heat while you prepare things slowly.
2. Sauté the Base: In a Dutch oven or heavy pot, soften chopped onion in olive oil until translucent and gentle. Add garlic once the onions smell like they’re ready. Let them sizzle for just a minute more.
3. Add the Rice and Broth: Pour in most of the hot vegetable broth—reserve some for later. Stir in your short-grain brown rice, then cover tightly. Pop it in the oven and let it do its thing for about 55 minutes.
4. Prepare the Greens:
   While the rice bakes, snap and slice your asparagus. Toss with a little oil, salt, and pepper. Roast separately during the last 10–15 minutes—until the tips darken, just a little.
5. Final Stir: Pull the pot from the oven. Stir in the peas, a touch more broth, butter, parmesan, and whatever lemon you’ve got—juice and zest both. Season with salt, pepper, and a pinch of red pepper flakes if the day feels dull.
6. Bring It Together: Fold in the roasted asparagus last, so it stays bold and bright. Taste. Adjust. Serve in deep bowls with a scatter of parsley if you remembered it.

Notes I’d Tell a Friend

• Brown rice needs more patience,but it’s worth it.
• Roasting the asparagus separately gives you texture you won’t get if you steam it.
• Don’t skip the butter. Or the cheese. That’s the comfort.
• Add more lemon if it’s grey outside. Trust me.

Fridge, Freezer & the Rest

It’ll keep in the fridge for three days, easy. Reheat gently with a splash of broth or water—it thickens overnight like all good things do. I’ve frozen risotto before in shallow containers and it’s not magic, but it’s fine. Especially when you’re tired.

Try More Nigella Lawson Recipes:

• Nigella Pea Risotto
• Nigella Pea And Mint Soup
• Nigella Pear Cake