Carrot Risotto with Asparagus & Peas

Carrot Risotto—healthy, comforting, colorful and just downright delicious. I’m officially here for it and I think you will be too!

Photograph of asparagus, parsley and peas scattered on a marble table

Risotto is one of those dishes that can feel pretty heavy. And depending on how it’s made, it can be. But here’s the thing, risotto can be creamy, comforting, and delicious all while not breaking the bank when it comes to health. If that’s not a win I don’t know what is.

Close up photo of carrot risotto with peas and asparagus

Vibrant, packed with wholesome ingredients and easy to make, this recipe is perfect for weeknight dinners in spring! This carrot risotto is made with 100% carrot juice and chicken (or vegetable) stock. The carrot juice not only creates a beautiful risotto but also adds an earthy sweetness that pairs perfectly with a hint of Parmesan and rosemary.

Photograph of Bolthouse Farms100% Carrot juice

And where there are carrots, there must be peas—right? I decided to add some bright green peas and tender asparagus to this carrot risotto to add a contrast of texture and flavor. They also are essential for taking this carrot risotto from side dish to entrée.

I serve this gorgeous veggie risotto with fresh parsley and a touch of crisp green apple for a bit of sweetness—it’s a must!

Close up photo of carrot risotto with peas and asparagus

LOVE risotto?! Check out more great risotto recipes!

Roasted Butternut Squash Risotto 
Rosemary Sorghum Risotto 
Three-Pea Risotto (I developed this for Cooks’ Emporium)

Close up photo of carrot risotto with peas and asparagus


Carrot Risotto with Asparagus & Peas

Close up photo of carrot risotto with peas and asparagus

Creamy, vibrantly colored, and packed with veggies, this Carrot Risotto is as delicious as it is gorgeous!

  • Author: Lauren Grant | Zestful Kitchen
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Entrée
  • Method: Stove top
  • Cuisine: Italian


4 cups low-sodium chicken or vegetable Stock

1 bottle carrot juice (15.2-ounce), or 2 cups

1 cup water

2 tablespoons olive oil, divided

2 tablespoons unsalted butter, divided

1 pound asparagus, trimmed, cut into ¼-inch pieces

1 cup frozen peas

1 small yellow onion, chopped fine

1 teaspoon rosemary, chopped

2 cloves garlic, minced

1½ cups dry Arborio rice (10¼ ounces)

1 cup dry white wine

1 ounce grated Parmesan, plus more for serving

Pinch fresh nutmeg

1 green apple, julienned, for garnish

Parsley, for garnish


Bring stock, carrot juice, and water to a simmer in a medium saucepan over medium-low heat, cover and keep warm over low.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium. Add asparagus and cook until crisp-tender, 4–5 minutes. Add peas and cook to heat through, 1 minute; season with salt and pepper. Transfer vegetables to a bowl and set aside.

Heat remaining tablespoon olive oil and remaining tablespoon butter in same pot over medium. Add onion and rosemary and cook until softened, 5 minutes season with salt and pepper. Add garlic and cook until fragrant, 1 minute.

Add rice and cook, stirring constantly, until grains are slightly translucent and milky in color, 3 minutes. Add wine and cook, stirring constantly, until liquid is absorbed, about 3 minutes.

Stir 1 cup warm stock-carrot juice mixture into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Repeat adding 1 cup stock mixture to rice and cooking until liquid has absorbed.  Continue adding and stirring until all of the stock mixture has been used and the rice is creamy but al dente.

Reduce heat to low and stir in reserved vegetables, Parmesan and nutmeg; season with salt and pepper to taste.

Serve risotto with additional Parmesan, green apple and parsley.


To make this recipe vegan:

  • Replace the 2 tablespoons of butter with olive oil and leave Parmesan out.
  • Optional: you can use nutritional yeast in place of the Parmesan.

Equipment you’ll need:

  • Large pot or Dutch oven
  • Saucepan



  • Calories: 516
  • Sugar: 8g
  • Sodium: 218mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Carbohydrates: 78g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 28mg

Keywords: Healthy Risotto, Gluten-Free, Vegetarian




  1. We have now made this recipe 3 different time, and it has never disappointed. I love that it is tasty and made with wholesome ingredients while also being straight forward enough in the preparation that even a not-so-confident cook like me can handle it. Thanks Lauren!

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