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Asparagus and Pea Risotto

Delicious vegetarian recipe that takes a lot of stirring but worth it!

By bbcgoodfood · From Open Recipes · 12 ingredients
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Why it works: Asparagus and peas match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 807 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Serves 6

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + peastop 2% of all pairs
    Aroma overlapstrong
    Mentioned together807 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Rice + asparagustop 3% of all pairs
    Aroma overlapstrong
    Mentioned together244 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Shallot + peastop 3% of all pairs
    Aroma overlapstrong
    Mentioned together173 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Shallot + asparagustop 4% of all pairs
    Aroma overlapstrong
    Mentioned together137 recipes

    Shared aroma: 2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (onion, garlic, rice, white wine, asparagus, peas, cheese):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Broccolibetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against onion, garlic, rice, white wine, asparagus, peas, cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).