Mains, Vegetarian

Asparagus & Pea Risotto

Cooking method:

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total time: 50 mins
  • Skill Easy
  • Serves 4 people

Asparagus & Pea Risotto

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Sulphites, Dairy


  • 1 tbsp olive oil
  • 40g butter, divided
  • 1 onion, peeled, finely diced
  • 200g asparagus stalks, trimmed, cut into 2cm lengths
  • 300g arborio or Carnaroli risotto rice
  • 200ml dry white wine
  • 900ml hot vegetable stock
  • 200g frozen peas, thawed
  • 60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
  • Salt, as desired
  • Ground black pepper, as desired

Cooking mode

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  • Step 1

    Place the Ninja PossiblePan over medium heat and preheat for 2 minutes.  

  • Step 2

    Add oil and 20g butter. Once the butter is melted, add the onion and asparagus. Cook for 5 minutes, stirring regularly until the onion and asparagus soften. 

  • Step 3

    Add the rice and stir to combine, cooking for 2 minutes. Add the wine and bring the mixture to a simmer, stirring regularly, for 2 to 3 minutes, or until almost all of the wine has evaporated off 

  • Step 4

    Gradually add stock to the pan one ladle full at a time. Mix stock into rice until absorbed, then add more. Continue this process for about 25 mins, until most of the stock has been absorbed and the rice is cooked but still slightly al dente. 

  • Step 5

    Add the peas, remaining butter, Parmesan, salt, and pepper, and gently mix to combine. 

  • Step 6

    When cooking is complete, serve risotto immediately with extra Parmesan as desired.